Ume This Way: A Plum Paloma

Name: Ume This Way: A Plum Paloma
Yield: 10
Cuisine: American

Recipe: Garn McCown , Omakase Table , Atlanta

Photo: Brandon Amato

July 30, 2025

An Asian twist on the classic tequila highball.

This plum Paloma from Atlanta’s Omakase Table builds on the beloved flavors of the tequila highball, using effervescence to play up the aromatics of the Thai basil and cardamom.

Ingredients

1 1/2 oz. blanco tequila
1 oz. plum oleo syrup
1 oz. fresh grapefruit juice
4 dashes Scrappy's Cardamom Bitters
4-5 leaves of Thai basil or regular basil
2 oz. sparkling water

Tools:shaker, strainer, fine-mesh strainer
Glass:Collins
Garnish:fresh Thai Basil flower and leaf (or basil sprig)

Preparation

Combine the first 5 ingredients in a shaker with ice, shake well, fine strain into the glass with ice. Top with 2 oz. of very cold sparkling water, gently stir to incorporate. Garnish.
Plum Oleo SyrupWash, pit, and roughly chop up about 1 cup of ripe Japanese plums (or your favorite plum variety). Add to a small container with 1 cup of sugar and shake it to evenly coat the fruit. Let the mixture sit in the refrigerator for 24-48 hours. Strain out spent fruit. The syrup will keep in the refrigerator for at least 2 weeks.