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Umibozu yuzu cocktail
- Published: 22 Aug 22
- Updated: 25 Mar 24
The key to this zingy yuzu and gin cocktail is a superb sake spiked with the Japanese citrus fruit yuzu. Perfect for summer sipping, this cocktail recipe is from Holly Bennetts at The Greenbank Hotel in Falmouth, Cornwall.
![Umibozu yuzu cocktail](https://www.deliciousmagazine.co.uk/wp-content/uploads/2022/07/022022_GreenbankHotel_SeaMonsterCocktails_PixelRain_12-768x959.jpg)
If you love yuzu’s distinct flavour, try our boozy yuzu sorbet.
Ingredients
- 50ml gin
- 35ml Akashi-Tai Ginjo Yuzushu sake (see tips)
- 2 tsp ginger syrup (from a jar of stem ginger)
- 2 tsp marmalade
- 1 egg white (or use a vegan cocktail foamer)
To serve
- Dried edible flower petals
Method
- Fill a shaker with ice, then add the gin, Yuzushu sake, ginger syrup and marmalade. Add 1 egg white (or use a vegan cocktail foamer) then shake well. Strain into a jug, tip the ice out of the shaker, then return to the shaker and shake again (for a silkier texture).
- Strain into a chilled coupe glass, then garnish with dried edible flower petals or a twist of lemon – and a bit of origami if you’re feeling creative!
- Recipe from August 2022 Issue
Nutrition
- Calories
- 159kcals
- Fat
- 0g
- Protein
- 1.8g
- Carbohydrates
- 10.2g (9.6g sugars)
- Fibre
- 0g
- Salt
- 0.1g
delicious. tips
Akashi-Tai Ginjo Yuzushu sake is available from The Whisky Exchange
Buy ingredients online
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