Meet your new favorite summer drink. Lee Reeve of InCiderJapan shares this simple and refreshing cider cocktail, perfect for the warmer months ahead. Reeve recommends Willie Smith’s Bone Dry Cider (¥671 after tax for a 440-milliliter can), from Australia’s first certified organic cidery, as it’s the driest around. You can find it on InCiderJapan’s online shop, Japan Cider Market.
Prep: 5 mins.
For the cocktail:
180 milliliters dry cider
45 milliliters shōchū spirit
60 milliliters umeshu (plum wine)
⅛ tablespoon crushed umeboshi (pickled plum)
Crushed or grated ginger to taste (the more the spicier)
Add all ingredients into a shaker with some ice. Shake vigorously to blend. Strain into a tall glass with ice and enjoy.
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