Ume Cosmo Recipe

Combine and dissolve

Place the water and granulated sugar in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture comes to a gentle simmer (do not boil vigorously).

Add ume

Lower the heat and whisk in the umeboshi paste (or finely chopped pitted umeboshi). Continue to simmer gently for 3–5 minutes, pressing the fruit to release flavors and color into the syrup.

Optional brighten

If using, add the kombu strip during simmering for 2–3 minutes then remove, or stir in a few drops of rice vinegar after removing from heat to lift the acidity slightly.

Strain and cool

Remove the saucepan from heat. Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing solids to extract liquid. Let cool to room temperature. Refrigerate — syrup keeps about 2 weeks.

Chill: Place a coupe or martini glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Combine ingredients: Fill a cocktail shaker with ice (about 3/4 full). Add 2 oz Ketel One vodka, 1 oz Cointreau, 0.75 oz fresh lime juice, and 0.75 oz cooled ume simple syrup.

Shake: Secure the shaker lid and shake vigorously for 12–15 seconds until the shaker is very cold and well diluted (use a wet, frosty shaker as a guide).

Prepare glass: Remove the chilled glass from the freezer or dump the ice water. If you like, rub the rim lightly with a lime wheel for extra aroma.

Double-strain and serve: Double-strain the cocktail into the chilled coupe/martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any ume solids.

Garnish: Express a lime twist over the drink to release oils and drop it in, or float a lime wheel on the surface. Optionally, skewer a preserved umeboshi or candied cherry and rest it on the rim.

Serve immediately: The Ume Cosmo is best enjoyed cold and fresh.