Umeshu Cooler

AT A GLANCE

  • 45 ml umeshu (see note)
  • 15 ml sweet vermouth
  • 15 ml freshly squeezed lemon juice
  • 1 thin slice ginger, bruised
  • To serve: strip of lemon peel
01   Combine umeshu, sweet vermouth, lemon juice and ginger in a shaker filled to three-quarters of the way with ice. Stir for a minute, then strain into a tumbler over fresh ice, discarding ginger. Garnish with lemon peel.

Note Umeshu is a sake-based liqueur made with the ume fruit; we've used Ota Shuzo "Dokan", an umeshu available from blackmarket.com.au.

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