A bright, thirst-quenching Japanese cocktail made with shōchū, yuzu juice, and sparkling water, served very cold over ice.
Ingredients
- 5 cl Japanese shōchū
- 2 cl pure yuzu juice
- 1 cl cane sugar syrup
- 8 cl very cold sparkling water
- 140 g ice cubes
- 1 piece fresh yuzu
Method
- Place a highball glass in the freezer for a few minutes so it is perfectly cold.
- Peel a small strip of zest from the fresh yuzu, avoiding the very bitter white pith as much as possible.
- Fill the glass entirely with very dry ice cubes, then stir them briefly to chill the sides. Pour out any melted water.
- Pour the shōchū, yuzu juice, and cane sugar syrup over the ice.
- Stir vigorously with a long spoon until the base is very cold.
- Slowly add the very cold sparkling water down the side of the glass to preserve its effervescence.
- Give a single stir with the spoon from the bottom to the surface, without beating the cocktail.
- Express the strip of zest over the glass to release its oils, then drop it into the cocktail. Serve immediately.
Nutrition
Per serving
- Energy
- 160 kcal
- Protein
- 0.87 g
- Carbohydrate
- 20.5 g
- Fat
- 0.24 g
- Fibre
- 3.36 g
- Calcium
- 1.74 mg
- Iron
- 0.09 mg
- Magnesium
- 1.83 mg
