2 oz Gin, City of London
3⁄4 oz Sake, Nigori
3⁄4 oz Simple syrup (Umeboshi, see note)
3⁄4 oz Lemon juice
1 pn Yeast (Toasted bakers yeast)

Build in a shaker, add pinch of toasted yeast, shake well and double strain.


To make the Umeboshi syrup, Blend 6 umeboshi into simple syrup then fine strain.


Similar to a plum/ginger sour but I love the added umami and saltiness of the umeboshi and yeast.

Cocktail summary
Created by
Kyle Davidson, Elske, Chicago, IL
Is the
author's original creation
Not yet rated
5 stars
(3 ratings)
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From other users
  • Love it. It's almost yogurty. — ★★★★★
  • Had this at Elske and *loved* it. Made it at home and it was less good but still excellent. Put 3 umeboshi into 4oz of simple. Would do more ume next time. Ume garnish is good. — ★★★★★
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mako commented on 12/11/2019:

I'm super excited about replicating this but I think I'm missing a volume for syrup in the umeboshi syrup. I'm assuming that don't want six umeboshi into ┬żoz of syrup but maybe I'm being unimaginative.