I'm looking for a way to really showcase yuzu in a cocktail. I find yuzu has a sightly piney sent/flavor so I think it should go well with maybe a lower juniper gin. I've googled but I seem to find a lot of recipes where the yuzu only plays a small part or is used in the form of syrup. I was hoping to use the fresh fruit itself.
Has anyone had a really great yuzu cocktail they like to make?
Shall I just try replacing lemon juice in a lemony recipe (say a French 75) with fresh yuzu juice? I honestly don't think I'm at the point where I can create cocktails on my own.
Yuzu is a real symbol of fall/winter around here and I'd love to have a drink that showcases it for my Japanese Thanksgiving dinner next weekend.
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