Recipe: Cinnamon Plum Infused Rosé

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The drink itself isn’t so photogenic. Instead, above is our grape stomping, rosé infusing friend of the shop (and fellow activist!) Abby Rosen who supplied us with this recipe.

Drinking rosé only in the summer seems to be an unspoken rule that a cabal of tastemakers arbitrarily decided. Psh, it’s not true. We don’t care what anyone says, it’s always the perfect season for rosé.

A friend of the shop recently shared with us a sensational recipe to usher rosé into fall. This cinnamon plum infused rosé is the 4th of July meets Thanksgiving. It’s BBQs meets dinner parties. It’s bug bites meets frost bite, but in a good way!

Before you begin, here are some materials and ingredients you’ll need:

  • A large airtight container (like a 3 liter water bottle)
  • 1.5 liters of rose (dry)
  • Cut plums (~40 greengage plums, sliced in half)
  • Cinnamon sticks (be generous! 10’s a good number)
  • Dried rose petals (optional, but tasty)
  • 1 cup white rum
  • 3 tbsps agave syrup
  1. Mix all the ingredients together in the airtight container then seal it.
  2. Find a dark, cool, dry spot (like a kitchen cabinet) and leave the container there.
  3. Once a day, for at least two weeks, shake the container to mix the contents.
  4. Once you’re done infusing, move the container to the fridge and enjoy!

Looking for the perfect rosé? We suggest the Sheldrake Point Dry Rosé, a local favorite from the Finger Lakes.