RECIPE: HOW TO DO UMIBOZU YUZU COCKTAIL

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.

RECIPE UMIBOZU YUZU COCKTAIL

Dificulty: Easy
Portion: Serves 1
Time: Hands-on time 5 min

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)
Dried edible flower petals

Step by step preparation

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!

RECIPE: HOW TO DO UMIBOZU YUZU COCKTAIL

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