Japanese Plum Highball

Stacey Swenson, Dante | New York

“I love a Japanese highball,” declares Stacey Swenson, who puts a seasonal variation of the simple cocktail on every menu at Dante. “Even though the base spirit is whiskey, it still feels like an aperitif,” she says. For this late-summer variant, she calls on a number of Japanese ingredients from umeboshi vinegar to plum cordial, a common ingredient in Japanese cuisine, for a subtle update to the familiar Japanese whisky highball.


Serving: 1

  • 1 1/2 ounces whisky, preferably Suntory Toki
  • 1/4 ounce Becherovka
  • 1/4 ounce plum cordial (see Editor's Note)
  • 5 dashes umeboshi vinegar
  • sparkling water, to top

Garnish: shiso leaf

  1. Combine all ingredients, except the sparkling water, in a highball glass over an ice spear or Kold Draft ice cubes.
  2. Stir to integrate.
  3. Top with sparkling water.
  4. Garnish with shiso leaves.
Editor's Note

Plum Cordial:
6 chopped ripe red plums
2 cups water
2 cups white sugar

Combine plums, water and sugar in a pot. Cook for ten minutes on medium heat until plums are semi-soft. Blend all ingredients. Strain.

Tagged: Becherovka, whisky