Plum Royale

Kathleen Hawkins, Wright & Co. | Detroit

Kathleen Hawkins’ take on Champagne punch borrows from the classic Kir Royale, combining crème de cassis with plum shrub, and topping it all with Champagne and orange bitters.



  • 3 3/4 ounces plum shrub (see Editor's Note)
  • 1 1/4 ounce créme de cassis, preferably Pierre Chermette
  • 1 bottle chilled Champagne, to top

Garnish: Lemon peel, torched rosemary sprig and dash of orange bitters.

  1. Combine all ingredients in a pitcher or a punch bowl.
  2. Serve in a flute or small Collins glass and garnish each serving with a lemon peel, torched rosemary sprig and a dash of orange bitters.
Editor's Note

Plum Shrub:
1 cup sliced plums
1/2 cup white sugar
1/2 cup demerara sugar
1 cup apple cider vinegar

Wash and slice the plums and combine them with both sugars in a non-reactive container, such as a glass jar. Let the mixture sit for three days, stirring once a day. Strain the mixture through a cheesecloth, extracting as much juice as possible by pressing on the plums with a wooden spoon. Add one cup of apple cider vinegar, cover and refrigerate.

Single-Serve Recipe:
3/4 ounce plum shrub
1/4 ounce créme de cassis
1 dash orange bitters
Champagne, to top

Tagged: Champagne Punch