Fresh-picked recipes

Grilled Pluot Cocktail by Todd Wagner/Honestly Yum

2 ounces Hangar 1 Straight Vodka 1/4 ounce aged balsamic vinegar 1/4 ounce Meyer lemon juice 1/2 ounce honey syrup (2:1, honey to water) 2 ounce sparkling water 2 small grilled pluots, skin on Fresh slices of pluot for garnish Extra honey syrup for grilling


Slice pluots in half and remove the pit. Brush with honey syrup and place flesh-side-down on the grill over a medium flame. Cook until pluots soften and start to caramelize (~5 minutes). Flip to skin-side-down and cook for another 3 minutes or so.
Remove from heat and let cool.

To assemble the cocktail, place four grilled pluot halves into the bottom of a mixing glass. Add the honey syrup and muddle. Add the Meyer lemon juice, aged balsamic, Hangar 1 Straight Vodka, and shake for 10 seconds. Double strain over new ice into a highball glass and top with sparkling water.
Garnish with a few fresh slices of pluot and serve!

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