The Amazuppa cocktail is, true to its name, sweet and sour in a single word: “amazuppai” is how Japanese speakers describe that bright, mouthwatering balance. Mellow umeshu brings soft plum sweetness, fresh grapefruit adds a lively tang, dry gin draws a crisp line through the middle, and a touch of grenadine paints it a gentle pink, with a single raisin waiting at the bottom of the glass.
Shake one tonight, and let this charming Japanese cocktail turn a quiet evening into something sweet.
Recipe & How to Make
Ingredients
Recipe no.123
- Umeshu (Japanese Plum Liqueur) — 1 oz (30ml)
- Dry Gin — 1/2 oz (15ml)
- Grapefruit Juice — 1/2 oz (15ml)
- Grenadine Syrup — 1 tsp
- Dried Raisin — 1
- ※ 1 tsp = one bar spoon
18 Recommended Dry Gin brands
7 Recommended Grenadine Syrup brands
Directions
Squeeze the grapefruit to make fresh juice. Chill the glass beforehand, or fill it with ice, then discard the ice and water just before pouring. Chill the shaker the same way: add ice, stir well, then pour off the water.
Add the umeshu, dry gin, grapefruit juice, grenadine syrup and ice to the shaker.
Shake well, strain into the glass, then drop in the dried raisin so it sinks to the bottom.
・Technique ｜ Shake
・Glass ｜ Cocktail Glass
・ABV ｜ About 14–15%
・Best Enjoyed ｜ All Day / After Dinner
Amazuppa ｜ Features & Recommendations
Features & Taste
The Amazuppa is credited to bartender Koji Imaizumi, a winner of the HBA (Hotel Barmen’s Association, Japan) creative cocktail competition. Its base is umeshu, made by steeping ume fruit in spirit with sugar, so it brings mellow, fruity sweetness.
Grapefruit adds bright acidity, grenadine a soft blush of sweetness, and dry gin a crisp backbone that keeps it from tasting sugary. I always sink the raisin last, because its gentle aroma rises as you sip.
Points, Twists & Food Pairings
Tips for Making It
- Use fresh grapefruit juice. A common mistake is using sweetened bottled juice. With umeshu and grenadine already adding sugar, the drink turns heavy and flat. Fresh-squeezed juice brings the bright acidity this “sweet and sour” cocktail needs.
- Choose a classic umeshu. Extra-sweet or brandy-based umeshu can tip the balance. I’d pick a classic, clear umeshu, because its clean plum aroma lets the gin and grapefruit shine.
- Add the raisin last. Drop the raisin in gently after pouring rather than shaking it. It sinks neatly to the bottom and becomes a sweet little surprise at the end.
Twists
- Pink Grapefruit Amazuppa: Use pink grapefruit juice. Its softer acidity and rosy hue make the drink even prettier and gentler.
- Amazuppa Highball: Build it over ice in a tall glass and top with chilled soda. It becomes a light, refreshing long drink for warm evenings.
- Yuzu Amazuppa: Swap half the grapefruit juice for yuzu juice. Its fragrant Japanese citrus aroma pairs beautifully with umeshu.
Food Pairings
- Cream cheese & crackers: Creamy richness softens the grapefruit’s acidity, and the mild saltiness brings out the umeshu’s fruity sweetness.
- Karaage (Japanese fried chicken): The grapefruit’s tartness cuts through the oil, much like a squeeze of lemon, keeping each bite light.
- Dried apricots: Ume is a close relative of the apricot, so the dried fruit echoes the umeshu’s mellow, fruity notes.
Amazuppa Cocktail: Easy 5-Ingredient Japanese Umeshu Recipe
Make the Amazuppa cocktail, a sweet-and-sour Japanese drink of umeshu, dry gin, grapefruit and grenadine. Easy 5-ingredient recipe with a pretty pink color.
タイプ: Cocktail
料理: Japanese
キーワード: Amazuppa cocktail, umeshu cocktail, Japanese plum wine cocktail, umeshu and gin cocktail, grapefruit gin cocktail, Japanese cocktail, sweet and sour cocktail
レシピー歩留まり: 1 drink
準備時間: PT3M
所要時間: PT3M
レシピー材料:
- Umeshu (Japanese Plum Liqueur) — 1 oz (30ml)
- Dry Gin — 1/2 oz (15ml)
- Grapefruit Juice — 1/2 oz (15ml)
- Grenadine Syrup — 1 tsp
- Dried Raisin — 1
レシピーの説明:
Prepare:
- Squeeze the grapefruit to make fresh juice. Chill the glass beforehand, or fill it with ice, then discard the ice and water just before pouring. Chill the shaker the same way: add ice, stir well, then pour off the water.
Combine:
- Add the umeshu, dry gin, grapefruit juice, grenadine syrup and ice to the shaker.
Shake:
- Shake well, strain into the glass, then drop in the dried raisin so it sinks to the bottom.
