Ingredients

• 1 Mariani Pitted Prune, for garnish
• 1 tbsp Prune Syrup (15 ml)
• 2 oz Canadian whisky (60 ml), or zero-proof whiskey alternative
• ¾ oz sweet vermouth (22 ml), or zero-proof vermouth alternative
• 1 dash aromatic bitters
• 2 large cocktail ice cubes FOR THE PRUNE SYRUP
• 6 Mariani Pitted Prunes, chopped (about 70 g)
• 1 cup balsamic vinegar (240 ml)
• ¼ cup brown sugar (100 g)
• 1 cinnamon stick

Instructions

• 1. Make the Prune Syrup (make-ahead): Combine prunes, balsamic vinegar, brown sugar, and cinnamon stick in a small saucepan. Bring to a simmer and cook for 5 minutes, stirring until the sugar dissolves. Remove from heat, cover, and let rest 5 to 10 minutes so the prunes macerate and the flavors develop. Transfer to a container, cover, and chill until cold.
• 2. Mix the cocktail: Add whisky, sweet vermouth, aromatic bitters, and Prune Syrup to a mixing glass with ice and stir until well chilled, about 20 to 30 seconds.
• 3. Strain into a rocks glass over a large ice cube and garnish with a macerated prune.

• Add a tiny splash of orange bitters for a slightly brighter take on this rich cocktail.