2 oz Japanese Whisky, Nikka Coffey Grain
1 oz Umeshu (I use Choya brand)

Mix all ingredients without ice until pomegranate molasses fully dissolves, then serve over a big cube in a rocks glass


Umeshu and Nikka whiskey go together like butter and bread. A little added sweetness and tartness from the pomegranate molasses takes the combination to the next level (you can add more of the molasses if you prefer a more tart drink)

Cocktail summary
Created by
Cliff Mathieson, San Luis Obispo, California
Is the
author's original creation
Not yet rated
4.5 stars
(4 ratings)
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From other users
  • Made with a homemade white rum based umeshu. I'd strongly recommend a full barspoon of pomegranate molasses. Also stir w/ ice before serving but after dissolving pomegranate. (4.5★)
  • Very subtle. And drinkable. Used 7 drops of pomegranate molasses & Crude bitterless marriage bitters. — ★★★★★
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