This article features a recipe for a unique cocktail combining Japanese umeshu liqueur and seaweed-infused syrup, ideal for warming up during winter. The syrup, made with kombu, lemon, thyme, and sugar, adds a distinctive flavor to the drink. The cocktail can also be enjoyed as a non-alcoholic version by mixing the syrup with tonic water. Detailed preparation steps for the syrup and the drink are included, making it easy to replicate at home.
To build the drink, measure the umeshu, gin and syrup into a highball glass filled with ice, top with tonic to taste, give it a gentle stir and serve.
For a booze-free alternative, simply dilute some syrup with tonic to taste.
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