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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.

Serves 1

Prep: 5 mins.

Equipment:

Cocktail shaker

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)

Ice

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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