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

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

Notes

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
Curator
Not yet rated
Average
4.5 stars
(4 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
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. — ★★★★★
Similar cocktails
  • Hunky Dory (Devojka) — Japanese Whisky, Peach liqueur, Amargo-Vallet, Absinthe, Lemon peel
  • Islay Dawn — Islay Scotch, Pear liqueur, Honey syrup, Lemon juice, Simple syrup
  • Jacko's End — Apple brandy, Mezcal, Bénédictine, Peychaud's Bitters, Pear
  • Jacques and Doris — Blended Scotch, Islay Scotch, Peychaud's Bitters, Lavender bitters, Suze, Cane syrup, Grapefruit peel
  • Good Cork — Mezcal, Irish whiskey, Bénédictine, Peychaud's Bitters, Apple
  • The El Camino — Mezcal, Rye, Bénédictine, Peychaud's Bitters, Orange peel
  • Voleur de Roses — Islay Scotch, Cherry Liqueur, Maraschino Liqueur, Peychaud's Bitters, Rose water, Simple syrup
Comments