CityFood Magazine - Steve da Cruz's Mithra Plum Champagne Cocktail

STEVE DA CRUZ'S MITHRA PLUM CHAMPAGNE COCKTAIL

The cocktail I have designed is steeped in folklore. Hundreds of years ago wealth was demonstrated by one's access to spices, and hence displayed in family recipes. Take the Fernet Branca bitters, for example. If you look at its ingredients you will notice that its production required access to a seaport and long distance transport (not that common in the 17th century). Also for historical reference, the name of Mithra refers to a god from Polynesia who was born of a virgin on December 25, and who died and was resurrected after 3 days.

The plum in this cocktail is first sauteed in bitters and sugar, and when submerged in the Champagne, transfers some of its colour, turning the cocktail slightly rose. The idea of using a plum simply comes from English folktales where Christmas is always marked with plum pudding.

Ingredients:
One dried red plum
Branca Fernet bitters
Sugar Syrup
Lemon rind, one thin strip of peel (about 8 inches long), for garnish
5 oz Pommery Champagne

Method:
Saute a dried red plum in a mixture of the Branca fernet bitters and sugar syrup until the plum is candied. Thinly peel a lemon to create a strip that is about 8 inches long. Pour 5oz of Pommery Champagne into a flute. Gently tie the lemon rind around the outside of the flute and lightly place the candied plum into the drink.

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In honour of our city's restaurant service industry, we feature a classic video by the late, Euro pop group Passion Fruit, illustrating the before and after life of three wait persons who throw in their aprons to become full time restaurant bloggers.