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Ingredients
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Syrup & Infusions
Lion's Mane Component
Cocktail/Assembly
Method
Syrup & Infusions
Make the ume-grapefruit syrup
In a small saucepan combine 1 cup water and 3 tablespoons sugar. Heat over medium, stirring until sugar fully dissolves. Remove from heat and let cool 2 minutes. Whisk in 2 tablespoons umeboshi paste (or ume syrup) until fully incorporated. Add 1 cup freshly squeezed grapefruit juice and 2 tablespoons elderflower liqueur, stir to combine. Taste and adjust: if too tart add up to 1 tablespoon more sugar, if too sweet add a squeeze of grapefruit. Chill the syrup in the refrigerator while you prepare the lion's mane infusion (at least 15 minutes).
Lion's Mane Component
Steep lion's mane
Place 15 g dried lion's mane pieces in a heatproof jar or teapot. Pour 1 cup (240 ml) hot water (just off boiling, ~90°C/195°F) over the mushrooms. Cover and steep 10–12 minutes. Strain the infusion through a fine mesh into a small bowl, pressing lightly on solids to extract flavor. Discard solids or save for another use. Cool the mushroom infusion to room temperature, then chill briefly if you prefer a cold cocktail. The infusion will add a subtle savory, umami mushroom note and a slightly viscous mouthfeel.
Cocktail/Assembly
Build the Aplos
Fill a cocktail shaker with 1 cup ice. Add 3 tablespoons gin or vodka, 3–4 tablespoons of the chilled ume-grapefruit-elderflower syrup (adjust to taste), and 2 tablespoons of the cooled lion's mane infusion. Shake vigorously for 10–15 seconds until well chilled and slightly diluted.
Strain and finish
Strain the mixture into a rocks glass over fresh ice (or into a chilled coupe if preferred). Top gently with 60 ml grapefruit soda or club soda for effervescence. Stir once gently to combine.
Garnish
Express a grapefruit peel over the drink to release oils, run the peel around the rim, and drop it in as garnish. Optionally float a small edible white blossom on top for aroma and visual contrast.
Serving note
Serve immediately. Adjust syrup and mushroom infusion ratios for more pronounced ume or umami notes: add more ume syrup for fruitiness or more lion's mane infusion for savory depth.