Inspired by Japan's cherry season, this cocktail from the bar at Nobu is a lovely and fragrant drink that's also perfect to celebrate yuzu season in the Southern hemisphere, too.
20ml Sake, such as Yurra Yurra
20ml Schochu (see note)
20ml Umeshu (see note)
10ml Rose Monin (see note)
10ml Yuzu juice (see note)
Dash of bitters
Citrus slice, to garnigh (optional)
1. Add ingredients to a cocktail shaker filled with ice and shake until well-chilled. Strain into a glass with crushed or cubed iced and serve with a slice of citrus.
NOTES Schochu and Umeshu are available from select liquour shops and online from Japanese wine Importers such as Black Market Sake
Fresh yuzu is available from select farmer's markets and bottled juice is available from Asian and Japanese grocers.
Rose Monin is available from liquor shops, such as Dan Murphy's.
Recipe by Pom Jampathet. Image from Crown Sydney