This sounds good.
Cook 1 / 3 cup sugar, 1 / 3 cup water and 1 spring fresh rosemary or thyme over medium-low heat until the sugar dissolves; cool and remove the herb. Combine 1 bottle not-too-dry white wine (like Riesling), 1/4 cup gin, the juice of 1 lemon, 2 to 4 chopped plums and 1/4 cup of the rosemary syrup. Chill for at least 2 hours, taste and add more syrup if you like and serve.
From Mark Bittman’s column: Backyard Bulgogi.
