“Whenever I’m lucky enough to encounter a particularly splendid bunch of pluots, I try to find ways to preserve that deliciousness for as long as possible. Making a compound syrup is one of my favorite ways to do this. I love to create big batches of layered syrups and bust them out whenever the mood for a complex non-alcoholic cocktail strikes me. Here we use a base of honey that, combined with the heat from the stove, soften and unlock all the goodness in the pluots, while the botanicals provide mini-symphony of gin-like notes.”