Roasted plum syrup gives you deep jammy flavor with a hint of tartness, while lemon juice keeps everything crisp and citrusy. But the star of this drink—the part that you don’t want to skip—is the freshly cracked black pepper.
The pepper adds a subtle bite to the drink without turning it spicy. Instead, it creates this warm, aromatic contrast to the sweet plum and botanical gin. Add an optional egg white for that silky, frothy texture, and you’ve got a cocktail that feels sophisticated without being fussy.
Plum & Peppercorn Gin Sour Recipe
Glass: Coupe glass
Ice: Standard ice cubes for shaking
Ingredients
- 2 oz gin
- 1 oz roasted plum simple syrup
- 1 oz fresh lemon juice
- Small pinch freshly cracked black pepper
- 1 egg white (optional)
Garnish:
Light dusting of cracked pepper, or a rim of pink peppercorn sugar (see twist below)
Instructions
- Add gin, roasted plum syrup, lemon juice, a pinch of freshly cracked black pepper, and egg white (if using) to a shaker without ice.
- Dry shake for 10–15 seconds to aerate and build foam.
- Add ice and shake again until the shaker is frosty.
- Strain into a chilled coupe glass.
- Garnish with a tiny pinch of black pepper—or go for the twist below for extra color.
How to Make Roasted Plum Syrup
This syrup adds depth and richness to the drink.
Ingredients
- 3–4 ripe plums
- 1 cup sugar
- 1 cup water
Method
- Slice plums in half and roast at 400°F for 20–25 minutes until caramelized.
- Combine roasted plums with sugar and water in a saucepan.
- Simmer 10 minutes, mash gently, then strain.
- Cool completely and store in the fridge for 1–2 weeks.
The more roasted the plums, the deeper the flavor.
The Twist
For a stunning visual pop and a warm, fragrant contrast:
Rim half the glass with finely ground pink peppercorn and sugar.
The pink peppercorn adds floral spice, and the sugar balances everything out. It’s beautiful and delicious.
Mocktail Version
A non-alcoholic sour with real depth:
- Replace gin with non-alcoholic gin
OR - Add an extra 0.25–0.5 oz plum syrup + a splash of soda
Still add the black pepper—it gives the drink structure and keeps it from tasting like juice.
No egg white? Skip it or sub 0.75 oz aquafaba for vegan foam.
Home Bar Tips
Freshly cracked pepper only.
Pre-ground pepper will taste dusty. Fresh pepper gives a clean, aromatic kick. I’ve literally put peppercorns in my mortar and muddled it in the past when my pepper grinder broke.
Don’t over-pepper.
You want a pinch, not a crust. The pepper is a contrast, not the main flavor.
Dry shake longer if needed.
If the foam looks thin, your dry shake may need more time. Egg white sours should look creamy and glossy.
Double strain for smoothness.
Plum syrup can leave pulp behind—double strain to keep the cocktail elegant.
Use a botanical-forward gin.
The gin should complement—not overpower—the plum. London dry works great, but fruit-forward gins also shine here.
What If I Don’t Have…?
No roasted plum syrup?
Try:
- Blackberry syrup
- Cherry syrup
- Fig syrup
- Regular simple syrup + muddled plum (not the same, but still tasty)
No black pepper?
Use pink peppercorns for a floral, gentler spice.
Or omit entirely for a softer, fruitier sour.
No egg white?
Use aquafaba (0.75 oz) or skip the foam.
No gin?
Vodka works for a softer-plum, less botanical version.
NA gin works perfectly for mocktails.
Troubleshooting
“It’s too tart.”
– Reduce lemon to 0.75 oz
– Add 0.25 oz more syrup
“It’s too sweet.”
– Add another splash of lemon
– Shake longer to increase dilution
“I can’t taste the pepper.”
– Add a slightly larger pinch
– Crack the pepper very fine
“The foam collapsed.”
– Dry shake longer
– Use fresh egg whites
– Add a small barspoon of simple syrup (helps stability)
