Ingredients
2 ounces Bombay Sapphire gin
1-inch lemon peel, white pith removed
1 black plum, quartered with pit removed
dash of Campari
½ ounce fresh grapefruit juice
½ ounce vanilla simple syrup
½ ounce B.C. pinot noir
Method
Muddle lemon peel and plum in mixing glass, add other ingredients and shake well. Fine strain into a chilled martini glass and garnish with plum fan.