A favorite cocktail of mine while traveling in Japan is an umeshu soda or an umeshu no oyuwari (umeshu with 2/3rds hot water), which I favor for winter months. Umeshu is a liqueur made from unripened ume (うめ) fruit, which is similar to a Japanese apricot or a Chinese plum. Many households in Japan make their own version, which seems relatively simple—steeping the ume in shochu and sugar; if can find some ume, learn how to make it here.
[1. denslee]
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