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Hibiki Umeshu Cocktail

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Japanese whisky meets umeshu and tart passion fruit juice, with a little Kahlúa and crème de cacao adding notes of coffee and chocolate. Shaken and served in a cocktail glass; created by Takayuki Suzuki in 2011.

Similar names: Umeshu Spritz

Method
Shaken
Glass
cocktail
Difficulty
Medium
Flavor Profile
Creamy
Sweet

Ingredients

Servings:
1
Your bar: 0/5
Umeshu
15 ml
Japanese Whisky, Suntory Hibiki 17 Year Old Suntory Hibiki 17 Year Old
30 ml
Passion Fruit Juice
90 ml
Kahlúa
2 tsp
Crème de Cacao
1 tsp
🌱 Vegan🌾 Contains gluten

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Instructions

  1. Combine the initial three components without ice and set them aside.
  2. In a separate shaker, mix passionfruit juice and umeshu with ice, then double-strain this mixture into a martini glass.
  3. Finally, float the previously prepared whisky mixture on top of the drink.

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