Rob Shaw
A summery cherry-powered treat that’ll leave you feeling as fresh as it tastes.
“You can put away three or four of these in an afternoon and not need a nap,” says Tim Philips, co-owner of much loved Sydney cocktail bars Bulletin Place and Dead Ringer. The now closed Dead Ringer was responsible for this simple highball that balances sweet, tart and tang, using umeshu (plum liqueur), the last of the season’s cherries, and a hit of citrus. “It’s a good introduction for those who have never tried Japanese liquor,” he says.
Press four pitted black cherries with 1 tbsp caster sugar in a highball glass. Add crushed ice. Pour in 10ml lime juice with 50ml umeshu (Philips recommends Ota Shuzo, from Black Market Sake; Choya umeshu, which is available at Dan Murphy’s, will also work well) and swizzle. Top with soda water to taste, add more crushed ice, then serve garnished with a cherry and a dusting of icing sugar.
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