Pomelo Blossom Recipe

Cocktail

1. 1

   Prepare goji infusion (optional, 20–30 minutes)

   Place the dried goji berries in a small heatproof container and cover with 1 oz hot (not boiling) water. Let steep for 20–30 minutes to release color and a gentle tart-sweet note. Strain and reserve the infusion. Use 0.25–0.5 oz of the infusion in the drink and save the rest for another cocktail or snack. If you prefer a more neutral profile, skip infusion and use goji as garnish only.

2. 2

   Juice and measure

   If using fresh pomelo, peel and segment enough to yield 2 oz (about 1/4 to 1/2 medium pomelo depending on size). Strain to remove pulp if you want a clearer cocktail. Peel and grate a small knob of fresh ginger and press through a fine mesh or cheesecloth to yield 0.5 oz ginger juice. Measure the vodka, yuzu sake, lemon juice, and simple syrup.

3. 3

   Build and shake

   Fill a cocktail shaker with ice. Add 2 oz Ketel One vodka, 1 oz yuzu sake, 2 oz fresh pomelo juice, 0.5 oz ginger juice (or ginger syrup), 0.25 oz lemon juice, 0.25 oz simple syrup, and 0.25–0.5 oz goji infusion (if using). Seal and shake vigorously for 10–12 seconds until well chilled and slightly frothy.

4. 4

   Strain and top

   Double-strain the shaken cocktail into a chilled highball or Collins glass filled with fresh ice (large cube or crushed, per preference). Top with 2 oz chilled Ketel One soda (or club soda) to add effervescence. Stir gently once to combine, taking care not to lose bubbles.

5. 5

   Garnish and serve

   Garnish with a few rehydrated goji berries threaded on a cocktail pick or a small spoonful of the steeped gojis dropped into the drink. Add a long pomelo peel or grapefruit twist expressed over the glass and rested on the rim. Serve immediately.

6. 6

   Notes and adjustments

   This recipe aims for a bright, dry, slightly sharp pomelo-forward cocktail with warm ginger and delicate yuzu-sake notes. Adjust simple syrup between 0 and 0.5 oz depending on how dry the pomelo is. If yuzu sake is unavailable, use 1 oz regular sake plus 0.25 oz yuzu juice or yuzu liqueur and reduce lemon slightly. For a nonalcoholic version replace vodka and sake with filtered water or nonalcoholic spirit and keep the soda.