In Melbourne and want your drinks before Christmas? Order by 16 December!
Plum Highball by Ric Divola

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


  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.
For the plum skin sake:
  1. Steep the dehydrated skin of 1 blood plum in 65ml Junmai sake for 1 week.
  2. Strain through a cheese cloth lined tea strainer.
  3. Store refrigerated.

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