This is my variation of a fruit and wine drink which is called a "Bowle" in Germany. You'll need ripe, soft fruit to make this drink, and mirabelle plums would be ideal. I used a local golden cherry plum, but Japanese shiro plums would also work. Any sweet plum that has yellow flesh would be fine to use. (The cherry plums in my photo are not ripe enough yet for this drink, but they ripen quickly.) Some of the photos show the first stage of this drink, while others illustrate the drink once various amounts of crème de cassis have been added. For both color and taste, I love the pairing of sweet purple cassis with the lingering tartness of even the sweetest yellow plums. I am also amazed by the hues you can create with this combination. It makes me think I should have trained for a career in drinks! Adding crushed ice is optional. Cheers! Prost! —Sagegreen
WHO: Sagegreen is a professor of landscape architecture who might want to consider a career in bartending.
WHAT: A sweet, purple-hued drink to sip by the banks of the Rhine (or while watching The Sound of Music).
HOW: Soak sugar-coated yellow plums in a dry white whine overnight, and enjoy the next day.
WHY WE LOVE IT: You're already using summer's fruit to desserts and salads, so why not add them to drinks, as well? This is a sweet and super simple drink that we'd like to sip by a pool as the sun sets on Labor Day. —The Editors
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