Thousand-year Highball
Add a touch of umami and extra depth to the classic gin fizz with an in-house sour plum syrup.
Serves:
1
Ingredients
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)
Equipment
1 Highball Glass
method
Add the sour plum syrup, yuzu oil, citric acid and gin to the glass.
Top up with a splash of soda.
Garnish with 4 drops of umami bitters.
*Sour plum syrup (1:1) (Creates 5 servings of syrup)
Add 50g of sugar to 50ml of filtered water and cook until it boils.
Bring pan off the stove and add 12.5g sour plums in the liquid.
Stir for 4 minutes and strain.
