yuzu make me happy
- Rachel Davidson
- Feb 16, 2020
- 1 min read
Updated: Feb 18, 2020
A Japanese-inspired spin on a whiskey sour. Hope you like it!
Sometime before hand:
prepare ginger simple syrup, make candied ginger, dry yuzu (or lime) wheels
2 hours beforehand:
◦ Chill your glasses
◦ Prep ice, garnishes, and citrus wedges
Made to order:
1. Crack fresh egg white into shaker tin.
2. Add all liquid to tin
3. Add ice to tin
4. Shake tin vigorously
5. Strain into a coupe or martini class
6. Garnish with candied ginger and dried yuzu wheel
**candied ginger can be made pretty easily if you’ve got about an hour and half to spare. I used Alton Brown’s recipe on food network. Turns out perfect.
**dried yuzu is made the same way all dehydrated fruits are made. Simply slice and place into the dehydrator for however long it tells you to! My unit is about 5 hours. Some are faster and others are slower.
If you don’t have a dehydrator, you can dry out the citrus in the oven. To do this, slice them thinner than you would for your dehydrator and heat at 200 degrees for about 2 hours using a foiled pan that has some spray oil on it. I’ve had this method take 3 hours before. I think it depends on the juice level in the citrus.
If you need help making flavored syrups, here’s an article to reference!
If you want to, buy some candied ginger to cut the time down.
INFUSE | a cocktail blog
Rachel Davidson | @rachelpaiige
*Check out some other recipes you might like here!
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