Plum Highball by Ric Divola
Ingredients
30ml Belvedere vodka
30ml Plum skin sake
30ml Lemon juice
1/2 Blood plum (no skin)
60ml CAPI Yuzu
Lemon twist
Method
- Combine all ingredients, except CAPI Yuzu, in a cocktail shaker.
- Add ice and give a short, sharp shake.
- Add 60ml CAPI Yuzu to a highball glass, and double strain the contents of the shaker into the glass.
- Ice all the way to the top, use a long metal straw, and garnish with a long lemon twist.
- Steep the dehydrated skin of 1 blood plum in 65ml Junmai sake for 1 week.
- Strain through a cheese cloth lined tea strainer.
- Store refrigerated.
Difficulty
Glassware
