45 mlumeshu (see note)15 mlsweet vermouth15 mlfreshly squeezed lemon juice1thin slice ginger, bruisedTo serve:strip of lemon peel
Combine umeshu, sweet vermouth, lemon juice and ginger in a shaker filled to three-quarters of the way with ice. Stir for a minute, then strain into a tumbler over fresh ice, discarding ginger. Garnish with lemon peel.
Note Umeshu is a sake-based liqueur made with
the ume fruit; we've used Ota Shuzo "Dokan", an umeshu available