Ergys Dizdari is master mixologist at Filini Bar & Restaurant in Chicago.
Since the holidays and cold are approaching, I like to put my own spin to a hot toddy. I enjoy making my own syrup, and my latest concoction is a plum syrup. I use it to make the La Tisana cocktail, with Barcardi Oakheart spiced rum, plum syrup, and Earl Grey hot tea–a spin on a hot toddy.
Plums are in season and the syrup adds a subtle sweetness that does not overpower the tea. During the holidays, cocktails tend to lean on the sweet side, but warm cocktails pair better with desserts at the end of the meal. No one wants to skip dessert; a warm cocktail like this one allows you to have both cocktail and dessert.
1 ½ oz. Bacardi Oakheart spiced rum
1 oz. plum syrup*
4 oz. of Earl Grey hot tea
Combine rum and plum syrup in a glass and top with hot tea.
*For plum syrup:
2 Cups sugar in the raw
2 Cups water
1 Cup chopped fresh plums
Combine all of the ingredients in saucepan. Bring to boil and cook for 20 minutes. Fine-strain into container and chill.