It’s the contrast of the toast — all warm, salty and charred — with the clean, cold fish that makes ...
3 ripe plums, plus extra slices to garnish
1/4 cup (55g) brown sugar
650ml cranberry juice
2 limes, halved
OR (per martini)
3 tsp roasted plum syrup
20ml (1 tbs) chambord
30ml (1 1/2 tbs) vodka
80ml (1/3 cup) cranberry juice
Squeeze of lime juice
Preheat oven to 180 degrees celsius.
Halve plums and place cut-side up in a small roasting pan. Sprinkle with brown sugar and place in the oven for 40 minutes or until very tender.
Strain plum mixture through a fine sieve, slightly pushing down with the back a spoon to push through the syrup and puree. Discard solids. You should have about 125ml (1/2 cup) of plum syrup. Set aside to cool completely.
Place ingredients into cocktail shaker with ice cubes and shake until chilled.
Pour into martini glasses, and garnish with a plum slice.