If you want a salted rim, rub the glass rim with a small wedge of yuzu or lemon, then dip the rim lightly into a shallow plate with 0.25 tsp salt. Set the glass aside and chill briefly.

Build the base

Into a cocktail shaker add 1 oz yuzu juice, 0.5 oz simple syrup, 1.5 oz gin or vodka (if using), and 0.5 oz Aperol (if using). Fill the shaker halfway with ice.

Shake

Secure the shaker and shake vigorously for 10–12 seconds, until the outside of the shaker feels cold and slightly frosted. This chills and lightly dilutes the base.

Strain over ice

Fill your prepared glass with fresh ice (about 1 cup). Strain the shaken mixture into the glass, leaving room for sparkling additions.

Top with bubbles

Gently pour 3 oz chilled club soda and/or 2 oz Prosecco into the glass. If using both, add soda first then Prosecco. Stir once gently with a bar spoon or straw to integrate — do not over-stir or you will lose carbonation.

Garnish and serve

Express the oils of a thin strip of yuzu zest over the drink by holding it skin-side down and giving it a quick twist over the cocktail. Drop the zest in and add a mint sprig if desired. Serve immediately with a straw or stirrer.

Notes on variations

For a lighter, lower-alcohol spritz, omit the gin/vodka and increase soda/Prosecco by 1–2 oz. To make a non-alcoholic version, use only sparkling water and a splash of non-alcoholic bitter if available. Adjust simple syrup to taste if your yuzu is particularly tart.