Umeshu Highball

• Umeshu (Japanese plum wine)
  60 ml (2 oz)

  Choose a quality umeshu for best flavor.
• Soda water (chilled)
  120 ml (4 oz)

  Use high-quality club soda for best fizz.
• Fresh lemon juice (optional)
  10 ml (0.25 oz)

  Adds brightness; optional but recommended.
• Ice
  1 handful

  Use clear, large cubes if possible.

• Highball glass
• Bar spoon
• Jigger
• Citrus peeler or knife
• Ice maker or ice tray

1. 1

   Fill a highball glass to the top with large, clear ice cubes.

2. 2

   Pour 2 oz of umeshu over the ice.

3. 3

   (Optional) Add 0.25 oz of fresh lemon juice for extra brightness.

4. 4

   Top up with 4 oz of chilled soda water, pouring gently to preserve carbonation.

5. 5

   Stir lightly with a bar spoon to mix without losing bubbles.

6. 6

   Garnish with a twist or wheel of lemon for aroma and a pop of color.

• Delightfully refreshing and low in alcohol, perfect for day or night.
• Showcases the unique, sweet-tart flavor of Japanese plum wine.
• Effortlessly easy to make at home—no special skills required.
• Pairs beautifully with a wide range of Japanese and Asian cuisine.
• Its effervescent nature makes it a crowd-pleaser at gatherings.

The Umeshu Highball traces its roots to Japan, where highball cocktails—simple mixes of alcohol and soda—are a cultural mainstay. Umeshu, a sweet and tangy liqueur made from steeping ume plums in shochu and sugar, has been a favorite in Japanese homes and bars for centuries. The highball trend soared in post-war Japan, especially with whisky, but the Umeshu Highball emerged as a lighter, fruitier alternative. It's now a beloved staple in izakayas (Japanese pubs) and a symbol of social, relaxed drinking.