Smoked Plum Old Fashioned
When the Finnish autumn kicks in — you know, that time when räntä starts falling sideways and the sun clocks out at 3pm — I start craving drinks that feel like a warm blanket. The Smoked Plum Old Fashioned is my go-to cocktail for those dark, damp Helsinki evenings.
It’s a cozy twist on the classic Old Fashioned, combining the rich warmth of bourbon or rye whiskey with umeshu, a sweet and tangy Japanese plum liqueur that brings in a beautiful fruity layer. Add a touch of smokiness — just enough to evoke that campfire or savusauna vibe — and you’ve got a drink that’s made for slow sips and quiet moments.
I first played around with this combo during a whisky cocktail workshop in Kamppi, where someone (accidentally) mixed plum wine into one of the whiskey samples. Happy accident! It reminded me of visiting family in Japan — crisp autumn air, distant smell of grilled yakitori, and my uncle pouring homemade umeshu over ice like it was no big deal.
These days, I make this drink at home when I want to wind down. Sora, our 6-year-old Shiba Inu, usually curls up next to me, clearly judging me for not sharing. But hey — this is strictly a two-legged treat.
🍑 About the Ingredients
Umeshu (梅酒) — Japanese Plum Wine
This beauty is made by steeping unripe green ume plums in shōchū (or sometimes sake) with rock sugar. It’s sweet, tart, and almondy — thanks to the plum pits — and crazy versatile.
You’ll find bottles of umeshu in almost every Japanese home, usually served on the rocks or with soda (umeshu soda = kesäklassikko in our house). I love using it in cocktails because it adds depth and fruitiness without being too sugary.
Pro tip: If you’re shopping in Finland, check the selection at Alko — some brands like Choya or Takara are usually available, and even the basic ones work well for cocktails.
Bourbon or Rye Whiskey
The base spirit makes all the difference.
Bourbon (like Bulleit, Woodford, Buffalo Trace): gives you caramel, vanilla, and a mellow sweetness.
Rye (like Rittenhouse, Knob Creek Rye): drier and spicier, with a bit of attitude — kind of like Helsinki weather in November.
Both are solid choices, so it’s a matter of mood. I go rye when I want something punchier; bourbon when I’m settling in for the evening with a blanket and a moody playlist.
Brown Sugar Syrup
Using brown sugar instead of white adds molasses richness, which really complements the umeshu and smoky elements. It gives the drink a subtle toffee note without overpowering the other flavors.
Just mix equal parts brown sugar and hot water. Stir until dissolved.
Keeps in the fridge for up to 2 weeks (longer if you add a splash of vodka as a preservative).
Liquid Smoke or Peated Whisky
This is the kaamos magic right here.
You want that savusauna or bonfire feeling, but not like you licked a burnt log.
Liquid smoke: Just dip a cocktail pick into the bottle and swipe the inside of the glass. That’s it. Trust me.
Peated whisky rinse: Add a tiny splash of Ardbeg, Laphroaig, or Lagavulin to the serving glass, swirl, and dump. It leaves a beautiful smoky perfume without taking over the whole drink.
🔥 Why It Works
This drink is all about balance. You’ve got:
Sweet & tart (umeshu)
Deep & boozy (whiskey)
Rich & mellow (brown sugar)
Light smoke to bring it all together
It’s a drink that feels fancy, but it’s easy to make and customize. And it’s got just enough of a twist to keep your cocktail nerd friends impressed, without scaring off your uncle who still orders a “Jack and Coke” everywhere.
🍸 Smoked Plum Old Fashioned
It’s a twist on a classic Old Fashioned, but with a Japanese touch (hellooo, my roots 👋) and a little cozy campfire mood — great for Finnish autumns and winters. Plus, smoked flavors are suuuper popular here, from sauna savusauna to smoked fish.
Ingredients
60 ml bourbon or rye whiskey
10 ml umeshu (Japanese plum wine)
1 barspoon brown sugar syrup (or regular sugar syrup if you’re lazy, no judgement)
2 dashes Angostura bitters
A tiny drop (seriously tiny) of liquid smoke OR a rinse of smoky whisky (like Laphroaig or Ardbeg)
Ice (preferably a big ol' ice cube)
Garnish: dried plum or a twist of orange peel
Directions
- Add the sugar syrup and bitters to a mixing glass.
- Splash in the umeshu and whiskey. Add ice.
- Stir until nicely chilled — about 20-30 seconds.
- If using smoky whisky: rinse the serving glass with it (swirl and dump), or if using liquid smoke: dip a cocktail stick in the bottle and just swipe the inside of the glass. Trust me, vähemmän on enemmän.
- Strain the stirred drink into your smoky glass over a big ice cube.
- Garnish with a dried plum (if you’re feeling fancy) or an orange peel.
Kaitsu's Tips:
- Whiskey choice: Bourbon gives a rounder, sweeter vibe, while rye whiskey adds more spicy punch. Both work great — depends on if you’re feeling cuddly or a little dangerous.
- Liquid smoke warning: A literal drop is enough. Seriously. Otherwise, your mouth will taste like an old campfire for the next three hours.
- Homemade brown sugar syrup: Super easy — just mix equal parts brown sugar and hot water. It gives a deeper, richer sweetness that fits better with the smoky plum flavors.