Hanging with Leandro from The Educated Barfly (sort of)

Leandro from @TheEducatedBarfly laid down a challenge to create an original cocktail utilising the Japanese plum wine liqueur, Umeshu. The Nigori Umeshu that I utilised is very cloudy, viscous, has a fresh acidity and has a notable amount of sugar. Plums pair with other stone fruits, nuts and whiskey so I utilised rye whiskey, a housemade cinnamon & plum syrup and walnut bitters for a unique Umeshu sour. Jean-Felix from @TrufflesOnTheRocks beat me to the challenge! Check out his vid: https://youtu.be/4Iwq8FH09HU ***** DOWNLOAD THE APP: http://bit.ly/get-cocktails-app ***** INGREDIENTS - 30ml Rye Whiskey (1 oz) - 22.5ml Nigori Umeshu (0.75 oz) - 15ml Fresh Lemon Juice (0.5 oz) - 15ml Cinnamon & Plum Syrup (0.5 oz) - Dash of Black Walnut Bitters - Half an Egg White METHOD 1. Combine all the ingredients into your cocktail shaker 2. Dry shake (without ice) 3. Add ice and shake a second time 4. Strain into a chilled cocktail glass 5. Garnish with a walnut NOTES Other flavours that compliment plums: Almonds, hazelnut, cinnamon, citrus, black pepper, honey, vanilla, ginger, raspberries, berries, bourbon, stone fruit, yuzu, strawberries, peach, fig and elderflower. Another cocktail I was keen on utilising the Nigori Umeshu in was a Spiced Plum Spritz. Music by Chillhop: https://chillhop.com/listen Chillhop Essentials Summer 2016: https://chillhop.bandcamp.com/album/chillhop-essentials-summer-2016 Listen on Spotify: https://bit.ly/ChillhopSpotify