Metallicus

Gin, Italicus, Umeshu Liqueur, Lime, Ginger Syrup, Aquafaba, Plum Bitters

Bartenders Eric Ho, Tommy Shaffner, and Dan Watson of Never Say Dive | Cleveland, OH
Yield: 1 cocktail

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Adapted by StarChefs  |  JUne 2025  |  Photo: Will BLunt

INGREDIENTS

Ginger Syrup:
8 ounces ginger root
8 ounces granulated sugar

To Assemble and Serve:
¾ ounce gin
¾ ounce Italicus
¾ ounce umeshu liqueur
½ ounce lime juice
½ ounce aquafaba
2 dashes plum bitters

METHOD

For the Ginger Syrup:
In a Vitamix Commercial blender, combine ginger, sugar, and 8 ounces of water. Strain, bottle, and reserve.

To Assemble and Serve:
In a shaker with ice, add all ingredients and ¼ ounce Ginger Syrup. Shake, then strain into a rocks glass with1 large ice cube.

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