Umibozu yuzu cocktail

Name: Umibozu yuzu cocktail
Prep time: 5 min
Total time: 5 min
Yield: Serves 1
Cuisine: Fusion recipes
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

Portion size: Serves 1
Hands-on time 5 min
Difficulty: easy

Dairy-free

Gluten-free

Recipe by: Holly Bennetts. Image: Pixel Rain

Save

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.

Join Extradelicious to unlock Cook Mode

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

Join Extradelicious to unlock Cook Mode

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!