In a cocktail shaker, add all ingredients over ice.
Strain into an old fashioned glass over fresh ice.
Garnish with candied lemon peel.
Preheat oven to 177°C (350°F).
Halve and pit red Nova Scotia plums. Lay plums on baking sheet and drizzle maple syrup overtop.
Bake for 30 minutes.
When finished baking, add plums and juices to a pot with cane suagr, water, cinnamon stick, cloves, and ginger.
Over medium heat, bring to a boil. Reduce heat and simmer for 20 minutes.
Fine strain syrup with a mesh strainer to remove solids.
Store syrup in refrigerator.