Yuzu Jasmine Recipe
Codigo Rosa, Lime, Muyu Jasmine Verte, Yuzu Cloud
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Make the Muyu Jasmine Verte syrup (if not using pre-made)
Combine 1 cup water, 1 cup granulated sugar, and 2 tablespoons loose jasmine green tea leaves in a small saucepan. Heat gently to dissolve sugar, then remove from heat and steep 10 minutes. Strain out tea leaves and cool completely. Yields about 1 cup syrup. Store refrigerated up to 1 week.
- 2
Dry shake
In a cocktail shaker, add 2 oz Codigo Rosa (or blanco tequila), 0.75 oz fresh lime juice, 0.75 oz Muyu Jasmine Verte syrup, 0.5 oz yuzu juice and 1 fresh egg white. Without ice, seal and shake vigorously for 15–20 seconds to emulsify and build a frothy 'yuzu cloud.'
- 3
Wet shake
Add 1 cup of ice to the shaker and shake again vigorously for 12–15 seconds until well chilled and the exterior of the shaker is frosty.
- 4
Strain
Double strain (use a Hawthorne and a fine mesh strainer) into a chilled coupe or Nick & Nora glass to ensure an extra-silky texture and a smooth foam head.
Garnish & Serve
- 5
Grate or express yuzu zest over the foam to release bright oils, then place the zest or a thin yuzu wheel on the rim or floating on the foam.
- 6
Add a dehydrated lime wheel on the rim and drop one or two edible jasmine flowers gently onto the foam for aroma and presentation.
- 7
Serve immediately. If the cocktail tastes too tart, add up to 0.25 oz simple syrup to balance (adjust to taste).