Umeshu

COCKTAIL
Written by Team StarChefs

Umeshu, Japanese Whisky, Ginger Ale, Charred Pineapple, Lemon, Bitters

Bartender Sean Kemper of Saison | San Francisco, CA

Adapted by StarChefs  |  September 2026  |  Photo: Will Blunt

INGREDIENTS

1½ ounces umeshu
½ ounces Japanese whisky
¾ ounce charred pineapple juice
⅕ ounce Meyer lemon juice
3 dashes Peychaud’s aromatic bitters
2 ounces ginger ale
Umeboshi

METHOD

In a shaker with ice, combine umeshu, whisky, pineapple juice, lemon juice, and bitters. Shake and strain into a Collins glass. Top with ginger ale. Garnish with skewered umeboshi.

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