More than 35,000 of these cocktails have been sold at Wellington’s Dragonfly restaurant since it opened in 2012.
INGREDIENTS 

• 75ml black doris plum purée
• lemon wedge
• caster sugar
• 30ml vanilla vodka
• 15ml Koakoa limoncello
• Makes: 1 cocktail

METHOD
To make the black doris plum purée, drain and de-pip a tin of black doris plums and blend half of the plum flesh and syrup until it reaches a smooth consistency.
Run the lemon wedge around the rim of a martini glass and then rim with caster sugar.
In a boston shaker, add vanilla vodka, limoncello and the purée. Top with ice and shake thoroughly.
Strain into the martini glass.