The Sparkling Beach Plum

Ebullient bubbles cleanse the palate and fresh rosemary adds a lively piney aroma to this pleasing sparkler.
December 07, 2015


In a champagne coupe, add Beach Plum Gin Liqueur, Campari and fresh lemon juice. Top with sparkling wine and garnish with rosemary. Makes 1 cocktail.

Recipy by General Manager Zoë Conte, Plum Pt. Bistro, Saunderstown

About this recipe

Visions of Sugarplums
The Negroni Revisited


Zoë Conte, general manager and co-owner of Plum Pt. Bistro, appreciates a well-crafted Negroni. Equal parts dry gin, Campari and sweet vermouth; there is little room for improvement. That is, until Zoë reminds us that “everything is better with bubbles.” Zoë’s new cocktail, the Sparkling Beach Plum, is an East Coast spin on the Italian classic that substitutes Greenhook Ginsmiths Beach Plum Gin Liqueur, a cordial made from beach plums native to coastal Long Island and Southeast New England, for gin, and adds a fresh squeeze of lemon to cut the bittersweet viscosity of the Campari. Top with sparkling wine and a fresh sprig of rosemary and this low-octane Negroni variation is prime for sipping before or after a sumptuous meal.

Willa Van Nostrand is an award-winning mixologist and beverage consultant. She owns Little Bitte Artisanal Cocktails. Visit her at


  • ½ ounce Greenhook Ginsmiths Beach Plum Gin Liqueur
  • ½ ounce Campari
  • ¼ ounce fresh lemon juice
  • Splash sparkling wine (Prosecco or Moscato)
  • Fresh sprig rosemary for garnish
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