Area of interest Import Co. Bartender Help Program


My inspiration for this cocktail comes from the flavors I found upon tasting Akashi Tai Umeshu Plum Sake for the primary time.

I needed to honor the notes of honey and (after all) plum that had been deliciously ahead in my tasting expertise. My mom is a particular fan of those two flavors, and I needed to honor her with this drink. She has lived a most fascinating life because the youngster of an Air Power dad, with time in each Japan and Hawaii earlier than settling in Wilmington, Ohio. Listening to a few of her life tales has imparted in me a way of curiosity concerning the world and an actual thirst for information. Every factor of this cocktail is an emblem of one thing she has taught me or a narrative she has informed.

The title of the drink comes from the favored English idiom “mum’s the phrase” which means to maintain silent and never reveal what . It may be traced to Shakespeare’s Henry VI, Half 2 when the character Hume says, “seal up your lips, and provides no phrases however mum.” However as my mom taught me, our ideas and tales shouldn’t be left untold. So, the phrase is out. And that phrase is plum!

Plum’s the Word, cocktail with garnish, blue velvet back

Plum’s the Phrase

Photograph by Brandon Lee Dobashi

Plum’s the Phrase

By Megan Marshall


  • 1 oz. Akashi Tai Umeshu Plum Sake
  • 1 oz. gin
  • 1 oz. lime
  • half of oz. Li Hing Mui-Honey Syrup*
  • 2-Three dashes Fragrant Bitters
  • Slices of recent plum (for garnish)

Preparation:  Add all substances to a shaker. Add ice and shake. Pressure into a relaxing glass. Garnish with slices of recent plum. *Li Hing Mui Honey Syrup: Carry 1 cup of honey, half of cup of water, and 1 tsp of Li Hing Mui Powder to a boil. Decrease warmth and let simmer for roughly 5 minutes stirring steadily.

Meet Megan Marshall

CHILLED 100 Member, New York

Raised in Cincinnati, Megan has been working in hospitality for over 10 years, hustling her means into just about each restaurant position. However what began as a option to pay for faculty tuition, has shortly developed right into a ardour venture and profession.

Whereas finding out theatre on the School-Conservatory of Music Megan found that hospitality might provide her three distinct, critically necessary areas in life: one for limitless creativeness and creativity, one for fixed studying and schooling, and one for assembly a various group of individuals.

The primary took place whereas working as a bartender/barista/sandwich-maker at a café the place she started experimenting with flavors and combos, discovering new methods (and sources) to excite the palate. In 2014 she travelled to NYC with the intention to start a profession as an expert stunt girl however discovered she couldn’t shake the lure of hospitality. So, she modified course and spent the subsequent 5 years working up the ranks, searching for out all of the trade individuals she might discover to study from them.

Ultimately she landed gigs in Harlem at Uptown Bourbon and Penny Jo’s, imaginative, energetic bars crammed with individuals from all walks of life the place she might solidify a inventive voice. She continues this development at her new spot within the East Village, Ama Uncooked Bar, the place she is exploring the significance of human connection.

Most of her cocktail inspirations stem from an emotion, a sense, a reminiscence, or an power. Although her profession as a stunt girl fell flat, her profession as a bartender has taken her additional than she might ever have imagined. Winner of Previous Forester’s 2020 Battle of the Boroughs Competitors and Week One Semi-Finalist in Chilled Journal’s Toast to the Service Trade, she is at the moment finding out at Fordham College’s Graduate College of Social Service.

Megan calls herself a multifaceted, hilariously sophisticated, bold creature who would love to make you a drink (and presumably offer you a hug).

Megan Marshall - Chilled 100 Member, NY, headshot at bar

Megan Marshall – Chilled 100 Member, NY

Photograph by Brandon Lee Dobashi


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