As you may recall, I recently invented a cocktail called The Citrine. It was notable in that its ingredients were all handmade: the plum vodka from my neighbor, the simple syrup from me, and the shrub from a small company in Smyrna.

But Dale, I hear you ask, what happens when your neighbor runs out of plum vodka, and now that the small company is Smyrna has shut down, what will you do for the Peach & Cardamom shrub?

Follow along, class, and let’s fix this together.

First, the plum vodka. I am not a fan of 95% of flavored base liquors, but I am not unaware of the multitudinous abominations in that category, so I was sure I had never seen plum vodka. And I hadn’t. I was helped by a young person who was stocking the shelves, and even he had to have it looked up so he could find it. (It was on the top shelf of the vodka section, where neither he nor I had dreamed of looking because — trust me — it’s not top shelf material.)

This is Plush. It is too sweet to be a vodka, more like a liqueur, so that meant a complete rejiggering of the ingredients. In addition, rather than the original apple simple syrup, I decided to make an apple cider simple syrup for a little extra edge (recipe to follow).

The Citrine (non-handcrafted version)

• 1 3/4 oz plum vodka (Plush)
• 3/4 oz peach & cardamom shrub
• 1/4 oz apple cider simple syrup

Shake with ice, strain into a Nick & Nora glass.

You will notice that we use triple the amount of shrub in this version; that’s how sweet the Plush is.

Apple Cider Simple Syrup

Boil 3 cups of apple cider with 1 cup of turbinado sugar until the sugar is dissolved and the cider has reduced to 2 cups. Cool. Add an ounce of vodka, calvados, or applejack to the mixture to help prevent mold.

We have one more variation to try: plum brandy, or slivovitz, which is marginally easier to find than plum vodka. And I may make an apple cider syrup with brown sugar to see if that adds depth to the drink or not. And I have found a peach/cardamom shrub recipe that I will be trying early next week. (I’m aiming to serve this at a holiday function where apparently I am the go-to bartender.)

Stay tuned.