Yuzu Lemon Drop Recipe

Chill glass (optional)

Place a coupe or chilled martini glass in the freezer for 5 minutes, or fill with ice water while you prepare the other elements to ensure the cocktail stays cold.

Prepare sugar rim

Pour the superfine sugar onto a small plate. Run the yuzu or lemon wedge around the rim of the chilled glass to moisten it, then gently dip and rotate the rim into the sugar until evenly coated. Set the glass aside.

Prepare garnish

Cut a 1-inch strip of yuzu peel or lemon zest and, if desired, express the oils over the finished cocktail by holding the peel over the glass and giving it a quick twist. Keep the twist nearby for final garnish.

Measure ingredients

Measure 60 ml Grey Goose Vodka, 20 ml elderflower liqueur, 30 ml fresh yuzu juice, and 12 ml simple syrup. Having everything pre-measured (jigged) makes the shake quick and consistent.

Build in shaker

Add the measured vodka, elderflower liqueur, yuzu juice, and simple syrup to a cocktail shaker.

Add ice

Add 6 ice cubes to the shaker—enough to properly chill and dilute the drink.

Shake

Secure the shaker and shake vigorously for 12–15 seconds (about 15–20 full shakes) until the outside of the shaker is frosty and the contents are well chilled and slightly frothy.

Double strain and serve

Remove the ice from the chilled, sugared glass if you used ice water. Double-strain the cocktail through a fine mesh strainer into the prepared glass to remove ice shards and any pulp for a silky texture.

Garnish & finish

Express the oils from the prepared yuzu peel or lemon twist over the drink, rub the peel lightly around the rim (optional), and drop the twist onto the surface as garnish. Serve immediately.

Adjustments

Taste and, if desired, adjust sweetness by adding 3–6 ml more simple syrup before shaking for a slightly sweeter Lemon Drop style; reduce syrup if you prefer tarter.