Yuzu Raspberry Recipe

Cook and strain purée

Combine 120 g raspberries, 25 g sugar, and 15 ml water in a small saucepan over medium heat. Stir and mash occasionally until the raspberries break down and the sugar dissolves (about 4–6 minutes).

Remove from heat and press the mixture through a fine mesh sieve into a bowl using the back of a spoon to extract as much purée and juice as possible. Discard seeds. Let cool to room temperature before using. This yields roughly 30–40 ml of concentrated purée; use 15 ml in the cocktail and refrigerate the rest up to 3 days.

Muddle fresh raspberries

Place 6 fresh raspberries in a cocktail shaker. Add 15 ml of the prepared raspberry purée (or 15 ml simple syrup if you prefer sweeter) and gently muddle to break down the berries but not pulverize them—aim for lots of juice and some pulp.

Add citrus, spirits, and sweetener

To the shaker add 30 ml yuzu juice, 10 ml fresh lemon juice, 15 ml simple syrup, 45 ml gin (or vodka), and 7.5 ml elderflower liqueur if using. If you want a frothy texture, add one egg white now.

Dry shake (if using egg white)

If you added egg white, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Shake with ice

Add about 120–150 g ice to the shaker (enough to fill ~3/4 of the shaker). Shake vigorously for 12–18 seconds until the outside of the shaker is very cold.

Double strain into glass

Double-strain the cocktail into a chilled coupe or rocks glass over fresh ice using a Hawthorne strainer and a fine mesh strainer to remove seeds and pulp. Leave room for a splash of soda if desired.

Top and garnish

Top with 30–45 ml club soda for brightness and lift. Garnish with one raspberry and a thin strip or zest of yuzu (or lemon) laid on the rim. If you used egg white, spoon a few drops of purée on top and use a toothpick to create a small decorative swirl.

Serve

Serve immediately while cold and effervescent.