Jp Old Fashioned Recipe

Chill glass

If desired, place the old fashioned glass in the freezer for 5–10 minutes or fill it with ice water while you prepare ingredients to lightly chill.

Measure ingredients

Using a jigger, measure 2 oz whiskey, 0.5 oz umeshu (Japanese plum liqueur), and 0.25 oz simple syrup. Place bitters nearby.

Discard any chill ice water from the glass and add a large ice cube (or several ice cubes) to the chilled old fashioned glass.

Pour 2 oz bourbon or rye whiskey over the ice.

Add 0.5 oz umeshu (umeshi/umeshu plum liqueur) to introduce a gentle sweet-sour ume character that replaces part of the sugar element.

Add 0.25 oz simple syrup to balance strength and sweetness. If you prefer less sweetness, reduce to 0.125 oz (1/8 oz).

Add 2 dashes Angostura bitters and 1 dash orange bitters. The Angostura adds spice; the orange bitters brighten and complement the orange oil in the garnish.

Stir the drink gently with a bar spoon for 20–30 seconds (about 20–30 strokes), aiming to chill and dilute about 15–20%—do not over-dilute. Stir until the glass feels cold and some frost forms on the outside.

Express the orange peel over the drink: hold the peel with the outside (zest) facing down over the glass, give a quick firm twist or squeeze to release the oils across the surface of the cocktail.

Rub the peel around the rim of the glass to transfer more oils, then drop the peel into the drink or place it on the ice as a garnish.

Optional: Spear a salted umeboshi plum on a cocktail pick and rest it on the glass or place it gently on top of the ice to provide an authentic Japanese touch and a savory contrast. Serve immediately.