About This Cocktail
A Peruvian-inspired highball that marries the herbal depth of Amuerte Green with the grape intensity of Pisco Quebranta and the delicate sweetness of Japanese plum wine. Yuzu brings a whisper of citrus, ginger ale stretches the drink long and crisp, and a final float of Angostura bitters ties it all together — a cocktail made for the last golden hour.
Ingredients
Per Cocktail
- 20 ml Amuerte Green
- 30 ml Pisco Quebranta
- 20 ml Umeshu (Japanese plum wine)
- 20 ml Yuzu juice
- 70 ml Fever-Tree Ginger Ale
- 2 dashes Angostura bitters
Decoration
- Shiso green leaf
- Lime zest
- Angostura bitters (floated)
Glass
- Riedel Highball
- Crushed ice
- Glass straw
Method
Build the Cocktail
- Fill the highball tumbler with crushed ice
- Build the cocktail directly in the glass over the crushed ice
- Top up with more crushed ice until the glass is completely filled
- Garnish with a shiso leaf, lime zest, and a final float of Angostura bitters
Serving Tip
Float the Angostura bitters across the top only at the very last moment — those few drops are what turn this from a long drink into a cocktail you stop mid-sip to smell. Serve with a glass straw and enough crushed ice to keep every sip crisp to the last.
