moamele

Lately, I find myself drawn to slightly savory drinks. Perhaps it’s my aging palate, but my days of sipping cloyingly sweet lemonade or comparable fruit-laden drinks are long behind me. On the rare occasion I escape my two kids to socialize with other adults at a local cocktail bar, my drinks of choice are often spiked with smoky mezcal or peaty whisky and muddled with a generous amount of potent woodsy herbs to drive home that savory kick.

My love of slightly savory drinks has now moved beyond the occasional cocktail and has inspired my hydration routine. In this infused water, the combination of tart plums, woodsy thyme, and a kick of spice from a fresh chile creates a drink that is intentional in its balanced savoriness. The earthy aroma of the thyme and sharp acidity of the plums hits you with the first gulp, but these flavors mellow sip after sip, giving way to the delicate floral notes of the plum and the gentle heat of the chile, which builds slowly while drinking. It makes for a fun and exciting way to stay hydrated that is a welcome change from drinking plain water.

For this recipe, I used the infusion technique I established in my cucumber water recipe, where I muddle and steep the flavoring ingredients with a portion of the water for 30 minutes to one hour before straining and discarding the solids, and topping off with the remaining water before serving. I thinly slice the plums and chiles for mashing, which maximizes surface area while still leaving the pieces large enough to make targeting them with the muddler easy.

A few delicate slices of plum and fresh chile with a thyme sprig or two is both beautiful and adds a pop of fresh flavor back into the water right before serving. This jewel-toned infused water packs a bit of a punch, but sometimes that’s the motivation I need to stay hydrated.