Hantō Highball

	30ml Japanese grain whisky (we used Chita)
	10ml Irish whiskey (we used Green Spot)
	10ml miso-infused umeshu
	100ml soda

Serve with tempura prawns or vegetables, with a ginger and rice wine vinegar dipping sauce.

1.	Add the whiskies and umeshu to a highball glass over ice.
2.	Add some soda and serve.

Drinks by Alex Vowles / Photography Amber-Jayne Bain