Yuma Yuzu Sour Recipe

Prepare and Dry Shake

If using egg white: combine 1 oz yuzu juice, 0.75 oz huckleberry syrup, 0.5 oz lemon juice, 0.5 oz egg white, and 2 oz spirit in a cocktail shaker without ice. Dry shake vigorously for 12–15 seconds to emulsify and build froth.

Wet Shake

Add 6 ice cubes to the shaker. Shake again hard for 12–15 seconds until the outside of the shaker is very cold and the mixture is well chilled.

Double Strain

Double-strain the cocktail into a chilled Collins glass or highball filled halfway with fresh ice. Double straining (through a Hawthorne and fine mesh) removes berry seeds and large ice shards for a smoother texture.

Top the strained cocktail with 2 oz chilled soda water. Pour gently to preserve the froth layer from the egg white (if used).

Muddle 2 of the huckleberries lightly in the palm of a bar spoon or press against the inside of the glass to release a small amount of juice, or alternatively, drop whole berries into the glass for visual appeal.

Express the oils of 1 yuzu peel or lemon twist over the drink, then drop the peel into the glass as garnish. Optionally add 1 dash of aromatic bitters on top of the foam for aroma and subtle complexity.

Serve immediately with a stirrer or straw. Encourage the guest to gently stir once to combine soda with the base if desired.