Ume is often called Japanese plum, though it is closer to an apricot. Umeshu is made by steeping the fruit with sugar and alcohol, producing something fragrant, sweet and slightly tart.
In a highball, a small amount of umeshu rounds out the whisky without turning the drink into something overly sweet. Soda keeps it long, crisp and refreshing.
How to make it
What you need
- 40 mlJapanese whiskyA light blend works best. The alcohol estimate assumes 40% ABV whisky and 12% ABV umeshu.
- 20 mlumeshu, balanced rather than overly syrupy
- 90 mlchilled soda water
- to fillice
- 1lemon peel or ume per glass, to garnish
1.5 standard drinks in total, 1.5 per serve, based on the recipe's alcohol strengths. Australian guidelines: no more than 10 a week, 4 on any day.
Method
- 01Fill a tall highball glass with ice.
- 02Add the Japanese whisky and umeshu.
- 03Stir briefly to chill.
- 04Top slowly with chilled soda water.
- 05Give it one gentle stir.
- 06Garnish with lemon peel or an ume.
What to make it with
Blended bottles in stock today, cheapest first. Prices are checked daily, so this is what the drink actually costs to build right now.
