from Abokichi
If you’ve never cooked with yuzu before, think of it as the wild child of the citrus world. It’s intensely fragrant, sharply tart, and a little floral all at once. Yuzu is primarily grown in Japan and China. It’s not something you eat straight, but the juice and zest are magic in sauces, desserts, and of course, cocktails. Fresh yuzu is hard to find in Canada, so bottled juice from an Asian market is your best bet (and works beautifully).
Ingredients
For A Pitcher:
1 cup (8 oz) yuzu juice
1 cup (8 oz) Cointreau
1 ½ cups (12 oz) tequila
½ cup to 1 cup simple syrup depending on taste
For One Drink:
1 oz yuzu juice
1 oz Cointreau
1 ½ oz tequila
1 oz simple syrup or to taste
Yuzu Salt for rimming glasses
Extra yuzu juice or a lime cut into wedges for rimming glasses
Simple Syrup:
1/2 cup water
1/2 cup sugar
Instructions
Make the salted margarita glasses by putting a little yuzu juice and Yuzu Salt separately into shallow plates. Dip the rim of the glass into the yuzu juice first and then into the salt. Set aside. (Alternatively, you could take a wedge of lime and run it around the rim of the glass to moisten it and then dip the glass into the salt.)
Combine the yuzu juice, Cointreau, and tequila.
Taste and add simple syrup to taste.
Refrigerate the drink or serve over ice in your prepared glasses.
For the Simple Syrup:
Combine ½ cup of water with ½ cup of sugar in a small saucepan.
Heat over medium heat for 5 minutes, stirring occasionally, until the sugar is dissolved.
Let cool to room temperature and store in the fridge.
Lasts for months in the fridge.
Nada’s Tips & Tricks: Can’t find yuzu or yuzu juice? Try Meyer lemons or regular lemons. Don’t use the bottled lemon juice unless that’s your only option.
Contents and images used with permission by Abokichi.