A fresh and very simple Japanese long drink, made with junmai sake, very cold tonic, and yuzu, served over ice in a highball glass.
Ingredients
- 6 cl Japanese junmai sake
- 12 cl plain tonic water
- 1 cl pure yuzu juice
- 1 piece fresh yuzu
- 6 pieces ice cubes
Method
- Place the sake, the tonic, and the highball glass in the refrigerator so they are perfectly cold.
- Carefully wash and dry the yuzu. Peel a thin strip of zest, avoiding as much of the more bitter white pith as possible.
- Completely fill the glass with ice cubes. Stir briefly with a long spoon to chill the sides, then pour out any water that may have formed at the bottom.
- Pour the sake over the ice cubes, then add the yuzu juice.
- Slightly tilt the glass and gently pour the tonic down the side to preserve its effervescence.
- Stir only once, delicately, lifting the ice cubes from the bottom to the surface without beating the drink.
- Express the yuzu zest over the glass to release its oils, rub it on the rim, then drop it into the drink. Serve immediately.
Nutrition
Per serving
- Energy
- 139.8 kcal
- Protein
- 1.07 g
- Carbohydrate
- 23.1 g
- Fat
- 0.22 g
- Fibre
- 3.08 g
- Calcium
- 0.83 mg
- Iron
- 0.05 mg
- Magnesium
- 0.83 mg
