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Category Archives: Lillet Blanc

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.

Corpse Reviver Number 2

August 15/16, 2010 (part of Cocktail Chronicle)

I never thought all those extra droppers that come with Hayden’s sodium fluoride supplement would one day come in handy, until now.

Two days ago, William gave me a new book In the Land of Cocktails, written by the proprietors of Commander’s Palace.

It is natural to assume that people down in New Orleans, practically the birthplace of cocktails, should know how to make a proper drink.

This one jumps out at me because I like how it treats Pernod: “ 9 small drips or 3 big drops”. And I have got just the right tool to administer drops.

Don’t get me wrong. I quite like Pernod, I just don’t want to taste only Pernod, unless it’s a Pastis, and it’s 80F outside, and I am in Provence. 

I halfed the lemon juice and used a little more Pernod from the original recipe. Complete personal preference. I like my drink a little stronger, and I like the Pernod just a tab more to the forefront.

Based on Corpse Reviver Number 2 from In the Land of Cocktails (Makes 2):

  • 1.5 oz (3 tbsp) Gin
  • 1.5 oz (3 tbsp) Grand Marnier
  • 0.75 oz (1.5 tbsp) lemon juice
  • 1.5 oz (3 tbsp) Lillet Blanc
  • 18 drips of Pernod if you have a dropper, or 6 drops if you use a straw
  • 2 maraschino cherry without stem


  1. Chill martini glasses
  2. Put all ingredients plus ice in a shaker. Shake, pour, drop the cherry, and serve.