Sparkling Yuzu Recipe

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat.

Stir constantly until the sugar is fully dissolved and the mixture just comes to a simmer (do not boil vigorously).

Remove from heat and stir in 1/4 cup yuzu juice and 1 tablespoon yuzu zest (if using). Let steep for 10–15 minutes to infuse flavor.

Strain the syrup through a fine-mesh sieve into a clean jar or bottle to remove zest and any solids. Cool to room temperature, then refrigerate. Syrup will keep refrigerated up to 2 weeks.

Build the drink

Chill a highball or Collins glass. Fill the glass with ice to the top (or use a tall coupe with chilled ice on the side if preferred).

Add 1 1/2 oz gin (or vodka), 1/2 oz fresh lemon juice and 3/4 tablespoon yuzu simple syrup into a mixing glass or shaker with a few ice cubes. Lightly shake for 6–8 seconds to chill and lightly dilute.

Strain the mixture into the prepared glass over fresh ice (if using highball) leaving room for sparkling water.

Top with 3 oz chilled sparkling water or soda. Gently stir once or twice to combine — avoid over-stirring to keep bubbles lively.

Garnish with a yuzu wheel or lemon twist and an optional mint sprig slapped between your hands to release aroma. Serve immediately.