Plum Highball by Ric Divola

This outstanding cocktail was one of two drinks that Ric Divola, from Cutler & Co in Melbourne, created in the CAPI Open 2019. Announced the overall winner, check out the drink that won him this well-deserved title.

CAPI_Open Ric Divola Winner Cocktail Competition Drink Entry

Ingredients

  • 30ml Belvedere vodka
  • 30ml plum skin sake
  • 30ml lemon juice
  • 1/2 blood plum (no skin)
  • 60ml CAPI Yuzu
  • lemon twist

Directions

  1. Combine all ingredients, except CAPI Yuzu, in a cocktail shaker.
  2. Add ice and give a short, sharp shake.
  3. Add 60ml CAPI Yuzu to a highball glass, and double strain the contents of the shaker into the glass.
  4. Ice all the way to the top, use a long metal straw, and garnish with a long lemon twist.
  5. -
  6. For the plum skin sake:
  7. Steep the dehydrated skin of 1 blood plum in 65ml Junmai sake for 1 week.
  8. Strain through a cheese cloth lined tea strainer.
  9. Store refrigerated.

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