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Yuzu Friendly

August 19/21, 2010 (part of Cocktail Chronicle)

The original recipe calls for Yuzu-Honey Marmalade which I thought is too exotic for my down home establishment.


But then every month at Sushi Sam, I swoon over Chef Ito’s amaebi in yuzu sauce. Its citrus flavor is so bright, it practically makes the amaebi jump in my mouth. What would it do to a mixed drink?

One day William came home with a bottle of pure yuzu juice, $14.95 for 12 oz, from Berkeley’s ultra gourmet The Pasta Shop. Now I can find out.

It is extremely tart and sharp by itself. Diluted with alcohol, its distinctly bitter orangy character emerges, with a strong backbone of acidity.

Can’t say I can think of a substitute … I can muddle orange peels but I can’t add the strong acidity without also putting in other flavors, like lime or lemon. Maybe the $14.95 is well-spent.

Inspired by Yuzu Friendly in MIXSHAKESTIR (Makes 2)

  • 3 oz (6 tbsp) vodka
  • 1.5 oz (3 tbsp) Lillet Blanc
  • 0.75 oz (1 ½ tbsp) Yuzu juice
  • 0.2 oz simple syrup
  1. Mix all in a shaker with ice. Shake and serve.

3 Trackbacks/Pingbacks

  1. By Cocktail Chronicle « Sunnyvaleglutton's Blog on 20 Aug 2010 at 6:11 pm

    […] another weblog About Shalese « Cocktail Chronicle: Red Cloud Cocktail Chronicle: Yuzu Friendly […]

  2. […] cheaper, but I can’t easily go to swanky bars for inventive drinks anymore. $14.95 for 12oz (See Yuzu Friendly) is a […]

  3. […] Yuzu Friendly (Vodka, Lillet Blanc, 08/19/2010) […]

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