This holiday inspired sour is fruity and tart with a bit of spice from the cinnamon orange syrup and Velvet Falernum.

Makes 1 serving

Ingredients:

- 2 oz White Rum

- 1 oz Red Plum Puree*

- 0.5 oz Cinnamon Orange Simple Syrup**

- 0.5 oz Velvet Falernum

- 1 oz fresh lemon juice

- Thyme sprig for garnish

Directions:

1. Add all ingredients to a cocktail shaker.

2. Fill with ice and shake until well chilled.

3. Double strain into a coupe glass.

4. Garnish with a sprig of thyme.

*Plum Puree: Cut 5-6 red plums into small chunks. Add them to a medium saucepan with 1/2 cup of water. Cook on medium heat until plums are soft and liquid is released. Transfer cooked plums to a blender and blend well. Store puree in the refrigerator for up to 2 weeks.

**Cinnamon Orange Syrup - Add 1.5 cups sugar to 1.5 cups of water. Heat and stir to dissolve the sugar, then add 3 cinnamon sticks and the peel of one orange. Let sit for 15-20 mins. Strain into a container and store in the refrigerator for up to 2 weeks.

Cheers and enjoy!