- 45 ml umeshu (see note)
- 15 ml sweet vermouth
- 15 ml freshly squeezed lemon juice
- 1 thin slice ginger, bruised
- To serve: strip of lemon peel
- 1Combine 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 from blackmarket.com.au.