From The Japanese Art of the Cocktail, by Masahiro Urushido (Houghton Mifflin Harcourt, 2021)
The spritz gets a Japanese twist with this quaffable highball featuring umeshu, a Japanese liqueur made from unripe green ume (plums), plus nutty Manzanilla Sherry and Salers, an herbal French liqueur.
This article originally appeared in the May 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!
Stack ice cubes in a frozen highball glass. Add Umeshu, Sherry, Salers and Yuzu Lemon Sherbet Syrup. Top off with chilled soda water and stir gently. Garnish with cucumber slices on a skewer.
How To Make Yuzu-Lemon Sherbet Syrup
In a medium bowl, muddle zest from 3 lemons with 11/4 cups sugar. Add 1 cup lemon juice and 1/4 cup yuzu juice and stir until sugar dissolves. Strain through cheesecloth into an airtight 1-pint container. Keeps, refrigerated, for up to 2 weeks. Makes 2 cups.