🥃 Ume Negroni – Kaitsu’s Japanese-Italian Lovechild
If you’ve ever found yourself searching for a Negroni twist that’s bold, balanced, and just a little unexpected, let me introduce you to my Ume Negroni — a Japanese cocktail that brings together the sharp edge of Campari, the clean backbone of gin, and the sweet, tangy depth of umeshu, a traditional Japanese plum liqueur.
This cocktail was born one snowy Helsinki evening in 2015. I had just finished a long shift behind the bar — one of those classic cocktail joints where you could get side-eyed for stirring 5 seconds too long or garnishing “incorrectly.” Exhausted, I plopped onto the sofa, Sora (my shiba inu) curled up next to me, and poured myself a textbook Negroni.
But something felt off. Too bitter. Too harsh. It didn’t match the quiet, cozy, hygge-style night I was having. So I rummaged through my home bar and spotted a half-finished bottle of umeshu that my mum had brought over from Japan. On a whim, I swapped it in for the usual sweet vermouth.
The result? Magic. This umeshu cocktail softened the bitterness, added complexity, and brought just enough sweetness to make the drink feel luxurious without losing its Negroni soul.
Now it’s one of my go-to drinks for impressing guests, and probably the one I make most often at home — especially when I want something that blends my British-Japanese heritage with my Finnish roots. And when I use Kyrö Gin, it’s like a little love letter to every part of my identity.
🧪 About the Ingredients
Gin – The Backbone of the Negroni
The gin does the heavy lifting here, so pick one with character. I reach for Kyrö Gin not just out of patriotism (though come on, it’s peak suomalainen to use a local spirit), but because it’s genuinely brilliant in this context. Made with Finnish rye and botanicals like sea buckthorn, birch leaves, and wild cranberry, it brings a peppery, crisp backbone that holds its own against both Campari and umeshu.
It’s like a forest walk in a glass – fresh, grounding, and a little wild.
Umeshu – The Sweet, Plummy Heart
Umeshu (梅酒) is a Japanese liqueur made by steeping ume (a Japanese plum – more closely related to an apricot) in shochu or sake with sugar. It’s sweet, tangy, and dangerously drinkable.
I grew up seeing big glass jars of umeshu brewing in my mum’s kitchen in Kyoto, usually made with green ume and rock sugar. It’s nostalgic and elegant – kind of like your grandma, if she had a killer vinyl collection and a bartending license.
Pro tip: Look for umeshu that lists real ume fruit on the label and isn’t overly syrupy. Brands like Choya are good starting points, but artisan bottles are worth the splurge if you find one.
Campari – The Bitter Balance
Love it or hate it, Campari is the soul of any Negroni. Its bright red hue and bittersweet herbal punch give the drink its iconic bite. But when paired with umeshu, something magical happens – the bitterness gets smoothed out by the fruit, and what’s left is a super layered, grown-up kind of sweet.
And let’s be real – every proper home bar in Helsinki should have at least one bottle of Campari gathering dust until you learn to love it. This drink might just be your turning point.
🥃 Ume Negroni– Kaitsu's Japanese-Italian Lovechild
I love taking a classic and giving it a little Kaitsu sparkle. One of my all-time favourites to mess with is the Negroni. It’s bold, bitter, beautiful—like your Italian cousin who always judges your wine choices. 😄 But here’s what I do:
Ingredients
3 cl Gin (I use Kyro Gin – Finnish pride!)
3 cl Umeshu (Japanese plum wine – sweet, tangy, dangerously smooth)
3 cl Campari
Optional: a tiny dash of orange bitters
Directions
- Add all ingredients to a mixing glass with lots of ice.
- Stir until well chilled – about 20-30 seconds. You want that silky texture, not a watery mess.
- Strain into a rocks glass over a big ice cube.
- Garnish, smile smugly, and enjoy.
Kaitsu's Notes 🍑
- This one’s for the evenings when Sora has dragged me to the park for the third time and I need to feel like I’m in a jazz bar in Osaka. The umeshu softens the Campari’s bitterness and brings a little fruity elegance, while still keeping that classic Negroni structure. A proper fusion of my roots, you know?
- Want a summer version? Swap the gin for a light shochu and shake it instead, served up in a coupe.