This drink comes to us courtesy of LEED-silver-certified Miyako Hybrid Hotel in Torrance, California, and mixologist Jesse Duron.
   1 oz. Grey Goose L’Orange Vodka
1 oz. Umeshu (Japanese plum liqueur)
1 oz. fresh lemon juice
1 oz. egg white
⅓ oz. simple syrup
2 dashes of Angostura bitters
Pour all the ingredients into a cocktail shaker. Fill with ice  and shake vigorously to get a nice foam. Strain into bucket glass filled with ice and garnish with Hachimitsu Umeboshi (picked plums).