Make the plum compote: In a large saucepan, sprinkle the sugar in an even layer. Set over low heat and cook the sugar until a light amber caramel forms, about 6 minutes. Stir only occasionally.

Deglaze the caramel with the port wine. Using a long-stemmed lighter, ignite the port and burn off the alcohol until the flames have subsided, about 1 minute. Carefully add in the plums, vanilla, and honey. Cook down until thick and sticky, 30 to 45 minutes.

Remove from the heat and cool completely. Store the compote in a clean jar or other airtight container in the refrigerator for up to 1 week.

Heat ½ cup water and ½ cup wildflower honey in a small saucepan over medium heat until the honey is dissolved. Store the syrup in an airtight container in the refrigerator until ready to use, up to 1 month. Makes about 1 cup.

Muddle 4 of the basil leaves in a cocktail shaker until fragrant. Add the slivovitz, lime juice, honey syrup, plum compote, and orange blossom water and fill the shaker with ice cubes.

Close tightly and shake vigorously until the outside of the shaker is frosty and very cold. Strain the drink into two glasses (that have been chilled for atleast 1 hour) and garnish with the remaining basil leaves.