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 grillingPREPARATION:
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!