This is a globetrotting take on a winter paloma, featuring Japanese umeshu, Mexican mezcal and British elderflower cordial. Combined, they produce a fruity, floral and irresistibly pink long drink.
Elderflower & umeServes 1
30ml mezcal – we use Los Siete Misterios, but any will do
7½ml dry sherry, or dry white wine
7½ml umeshu – we use Akashi-Tai
30ml elderflower cordial – we make our own each summer, but a good shop-bought one is fine
A dash (3ml) plum vinegar, or good balsamic vinegar
Grapefruit soda, ideally pink, to top – we use London Essence
Pour the mezcal, sherry, umeshu, cordial and vinegar into a highball glass filled with ice (if you like, salt the rim of the glass first), then stir to chill and dilute. Top up with grapefruit soda to taste, then serve.
Angelos Bafas, head of bar, Humo, London W1