The Furamingo cocktail is a play on a classic margarita. It’s tart, refreshing, and features umeboshi paste, which gives this cocktail its unique flavor and flamingo pink color.
May 8th, 2018
The difference in philosophy between high-end Japanese cocktails and American cocktails is evident in how the mixologist works. American mixologists tend to be flashy and dramatic while Japanese drinks are made with focused intention to create the best drink for the customer with the best ingredients available.
Hong Kong-based Japanese dining and cocktail bar RŌNIN understands that premiere ingredients make for an exceptional cocktail. With over 100 types of Japanese Whiskey, they are truly committed to crafting the perfect pre- or post-meal drink.
The Furamingo cocktail is their play on a classic margarita. It’s tart, refreshing, and features umeboshi paste, which gives this cocktail its unique flavor and flamingo pink color.
Makes 1 cocktail
Umeboshi are salted and fermented Japanese plums. They are salty, a little sweet, and funky—in a good way. We recommend umeboshi from Ozuke who use more fermentation for preserving the plums, reducing the need for excessive salt. Optionally, you can use a suribachi to grind the umeboshi into a paste, or you can use your fingers to mash into a paste.
Published with permission from RŌNIN restaurant, copyright © 2018. Photography courtesy of RŌNIN © 2018.
For new recipes, techniques, and tutorials like this, subscribe to our mailing list and never miss a post.