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Umibozu yuzu cocktail

By: Holly Bennetts. Image: Pixel Rain

Published: 22 Aug 22
Updated: 25 Mar 24

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.

Easy
August 2022

Test kitchen approved

Serves 1
Hands-on time 5 min

If you love yuzu’s distinct flavour, try our boozy yuzu sorbet.

Nutrition: per serving

Calories: 159kcals
Fat: 0g
Protein: 1.8g
Carbohydrates: 10.2g (9.6g sugars)
Fibre: 0g
Salt: 0.1g

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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

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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!