Hummingbird

Matthew Belanger, Death & Co. | New York

photo: Lizzie Munro
hummingbird cocktail recipe

At Death & Co., Matthew Belanger deploys the stone fruit-notes of umeshu to complement the botanical character of Dorothy Parker gin in a Martini variant called the Hummingbird. “A well-made umeshu…can bring bright acidity and almost floral fruit notes to a cocktail,” explains Belanger.

Ingredients

Serving: 1

  • 1 1/2 ounce gin, preferably Dorothy Parker
  • 1 1/2 ounce gin, preferably Dorothy Parker
  • 1 1/2 ounce umeshu, preferably Kamoizumi
  • 1 1/2 ounce umeshu, preferably Kamoizumi
  • 1/2 ounce plum eau de vie, preferably Maison de la Mirabelle
  • 1/2 ounce plum eau de vie, preferably Maison de la Mirabelle
  • 1/4 ounce genepy, preferably Dolin
  • 1/4 ounce genepy, preferably Dolin
  • 1/5 teaspoon cane syrup
  • 1/5 teaspoon cane syrup

Directions
  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled Martini glass and serve with a "sidecar" containing an extra pour of the cocktail.

Tagged: Death & Co., Dorothy Parker, Matthew Belanger

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