Best dishes countdown #63: Umeboshi sour at Tattersall Distilling

Umeboshi vinegar adds an interesting twist to a classic whiskey sour.

Umeboshi vinegar adds an interesting twist to a classic whiskey sour.

Choosing a drink at the Tattersall Distilling cocktail room can be tough. You know they’ll all be made with skill and care by the talented bar staff using spirits made onsite, and the extensive cocktail menu offers many temptations. Can't decide? Try the umeboshi sour, a bewitching combination of bourbon, sour cherry liqueur, simple syrup, lemon, umeboshi vinegar, and black walnut bitters.

Pickled umeboshi plums are used in Japanese cooking; umeboshi vinegar is the byproduct of the pickling process, so it’s salty, fruity, and tart. But despite its strong personality, the umeboshi doesn’t steal the show, it manages to play nice with the other ingredients. The bourbon grounds the drink and adds a warming depth; the interplay of sweet and sour flavors gently tickles your tongue. It’s going to be a good evening.

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