The French Plump is an underrated classic that combines Cognac with the natural sweetness of plum purée. Vanilla syrup rounds off the fruitiness, while a star anise adds a spicy note. Still water dilutes the drink without watering it down – ideal for those who prefer it less sweet and more complex. A drink that tastes like autumn but works all year round.
And this is what you need for the French Plump
5 cl Cognac
2 cl plum purée (unsweetened, finely strained)
1 cl vanilla syrup
3 cl still water
1 star anise (for garnish)
What matters
The plum purée must be unsweetened and finely strained – coarse pieces or too much sugar will make the drink sticky. For an even more aromatic experience, briefly dip the star anise into the warm vanilla syrup before adding it to the glass. This adds subtle sweetness and enhances the aroma. Important: The Cognac should not be too young – a VSOP or older brings the necessary depth to harmonize with the fruit.
Variations
- French Plump Spiced — Replace the vanilla syrup with 1 cl cinnamon-honey syrup and sprinkle a pinch of freshly grated nutmeg over the drink. Perfect for the colder months.
- French Plump Fizz — Instead of still water, use 6 cl Champagne or dry Prosecco. Prepare the drink in a mixing glass, then top with sparkling wine. Garnish: star anise and half a dried plum.
Frequently Asked Questions
Can I use fresh plums instead of plum purée?
Yes, but the plums must be pitted, pureed, and strained through a sieve to remove skins and fibers. 2–3 ripe plums per serving are sufficient. The purée should yield about 2 cl.
Why still water?
Still water dilutes the drink without adding carbonation that could overpower the aromas of the Cognac and plum. It makes the French Plump smoother and more drinkable.
Can I leave out the star anise?
Technically yes, but the anise adds an important spicy note to the drink. Without it, the French Plump tastes flatter. If you dislike anise, you can use lemon zest instead.
