Ume Honey Hi Recipe

Prepare honey syrup (if not ready)

Combine equal parts honey and warm water (for this recipe, about 15 ml honey + 15 ml warm water), stir until fully dissolved. Cool before using. Measure 15 ml for the cocktail.

Chill glass and ingredients

Place a highball or Collins glass in the freezer for 5 minutes or fill it with ice while you prepare the drink to chill. Ensure the green tea and shochu are cold.

Build the cocktail

Fill the chilled glass about two-thirds with ice. Pour in 45 ml ume syrup, 15 ml honey syrup, and 15 ml fresh lemon juice. Add 45 ml shochu (or vodka) on top.

Add tea and mix

Slowly pour 120 ml chilled green tea into the glass. Stir gently with a bar spoon 6–8 times to incorporate the syrups, alcohol, and tea evenly. Taste and adjust sweetness by adding up to 10 ml more honey syrup if desired.

Optional carbonation

If you prefer a lighter, fizzy drink, top with 30 ml club soda. Stir once gently to integrate the soda without losing carbonation.

Garnish and serve

Garnish with a fresh mint sprig slapped between your palms to release aromatics, a thin lemon wheel or peel on the rim, and optionally a single ume (pickled plum) skewered on a cocktail pick. Serve immediately with a straw or stirrer.