Booze, Bubbles, and Boshi’s. Two new Ozuké umeboshi cocktails for you to enjoy!

In honor of Willow and Mara’s Ume Success, here are two recipes for cocktails with their fermented fruit. The first cocktail is sweeter, and if you have the CheriBoshi, use those. If not, Umeboshi plums are fabulous.

Ozuke Boulder (as in this is not a Manhattan)

1 tsp agave or honey

3 dashes Angostura Bitters

ice

1 3/4 oz Ume Japanese Plum Sake liquor

1/4 oz Colorado bourbon whisky

1 CheriBoshi or Umeboshi

In a rocks glass, add agave, bitters and some ice.
Pour Ume Sake and whisky over ice in glass.
Drop the Umeboshi in the glass and let it absorb the booze. Eat it last.

Ozuke Royale

¾ oz Plum Wine called Ume Shu (if you can’t find it try sake)

¼  oz Luxardo

Champagne or Prosecco

In a champagne flute, pour in the plum wine and the Luxardo. Tilt and fill with Champagne. Add your ume plum or cheriboshi on top and watch it bubble.