Umibozu yuzu cocktail

Umibozu yuzu cocktail
  • Serves icon Serves 1
  • Time icon Hands-on time 5 min

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.

If you love yuzu’s distinct flavour, try our boozy yuzu sorbet.

 

Nutrition: per serving

Calories
159kcals
Fat
0g
Protein
1.8g
Carbohydrates
10.2g (9.6g sugars)
Fibre
0g
Salt
0.1g
Calories
159kcals
Fat
0g
Protein
1.8g
Carbohydrates
10.2g (9.6g sugars)
Fibre
0g
Salt
0.1g

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

  1. 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).
  2. 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!

delicious. tips

  1. Akashi-Tai Ginjo Yuzushu sake is available from The Whisky Exchange

Recipe By

Holly Bennetts. Image: Pixel Rain.

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