Canadian•indulgent
Ume Highball
A refreshing and bold cocktail honouring the Japanese love for the whiskey highball, this variation features whisky, umeshu, soda, and a little ginger.
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
1
- 1 oz whisky
- 1 oz umeshu
- 1 tsp ginger juice ((from crushed or grated fresh ginger))
- 3.5 oz soda (chilled)
- ice
- ginger (thinly sliced, to garnish)
Instructions
- 1
Prepare the ginger juice by grating a portion of fresh ginger and squeezing/straining out the juice.
- 2
Fill a tall glass with ice (I like a nice crushed ice here, but it does tend to melt fast - use large pieces if you're looking for a slow sipper). Combine the whisky, umeshu, and ginger in a small glass or cocktail shaker and pour down the side of the glass (rather than over the ice itself).
- 3
Top with soda, once again pouring down the side of the glass. Stir gently and garnish with a ribbon of thinly sliced ginger. Serve immediately.