Thousand-year Highball

Add a touch of umami and extra depth to the classic gin fizz with an in-house sour plum syrup.

Thousand-year Highball


  • 40ml

    Gordon’s London Dry Gin

  • 4

    dashes of Yuzu oil

  • 20ml

    Sour plum syrup*

  • 10ml

    Citric acid

  • 50ml

    Soda to top up

  • 4

    Drops of umami bitters (garnish)

0 units of alcohol per serve


  • 1

    Highball Glass



  • Method
    1. Add the sour plum syrup, yuzu oil, citric acid and gin to the glass.
    2. Top up with a splash of soda.
    3. Garnish with 4 drops of umami bitters.

    *Sour plum syrup (1:1) (Creates 5 servings of syrup)

    1. Add 50g of sugar to 50ml of filtered water and cook until it boils.
    2. Bring pan off the stove and add 12.5g sour plums in the liquid.
    3. Stir for 4 minutes and strain.