Yuzu Del Sol Recipe

Combine and simmer

Split the vanilla bean lengthwise and scrape seeds into a saucepan. Add the scraped bean (or 1 tsp vanilla extract), sugar and water. Warm over medium heat, stirring until sugar dissolves. Bring just to a simmer, then remove from heat and let steep for 15–30 minutes off heat for a stronger flavor.

Strain the syrup into a clean jar, discard the pod (or leave in for extra flavor), cool to room temperature and refrigerate. Syrup will keep 2–3 weeks refrigerated.

If using egg white, perform a dry shake first: add Capurro Pisco (2 oz), yuzu juice (0.75 oz), Giffard Cacao Blanc (0.5 oz), vanilla syrup (0.5 oz) and the egg white to a cocktail shaker without ice. Dry-shake vigorously for 15–20 seconds to emulsify and build foam.

Add ice (6 cubes) to the shaker and shake hard for 15–20 seconds until well chilled and the shaker is frosty.

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a fine mesh strainer to remove ice shards and any coagulated bits of egg white.

If not using egg white, combine all liquid ingredients with ice in the shaker, shake vigorously for 15 seconds, then strain into a chilled glass.

Express the oils of the yuzu or lemon peel over the drink by holding the peel over the glass and giving it a firm twist, then rub the peel on the rim and drop it into the cocktail.

Finish with a light dusting (about 1/4 tsp) of grated cacao nibs or fine cocoa powder over the foam or surface for aroma and a subtle chocolate note.

Serve immediately.