Specialty Passionate For Yuz Recipe

Passionate Yuzū Cocktail

1. 1

   Prepare glass

   Chill a coupe or martini glass in the freezer for 5–10 minutes, or fill with ice water while you build the cocktail. If you prefer a tall presentation, prepare a highball glass chilled and half-filled with crushed ice.

2. 2

   Build and dry shake (if using egg white)

   In a cocktail shaker add the yuzū juice (3 oz), passion fruit pulp (2 oz), vodka (1.5 oz), elderflower liqueur (0.5 oz), simple syrup (0.5 oz), fresh lime juice (0.5 oz) and the egg white (0.5 oz) if using. Do not add ice yet. Seal the shaker and shake vigorously for 15–20 seconds to emulsify and create a frothy texture.

3. 3

   Shake with ice

   Open the shaker, add a generous handful of crushed ice (about 1 cup), reseal and shake hard for another 10–12 seconds until the shaker becomes cold to the touch and the exterior is frosty.

4. 4

   Strain into glass

   Discard ice from the chilled serving glass if you used ice water. Double-strain the cocktail into the coupe or over the prepared crushed-ice-filled highball using a fine mesh strainer to remove passion fruit fibers and ice shards. Leave about 1/2 inch of head room for soda if topping.

5. 5

   Top and finish

   Gently top the drink with 1 oz club soda to add brightness and effervescence. If you used egg white, spoon a little of the foam to create an even layer atop the cocktail.

6. 6

   Garnish and serve

   Float half a passion fruit (or 1/2 of one used as garnish) with pulp on the surface, or place a yuzū or lime wheel on the rim and a mint sprig for aroma. Serve immediately with a stirring straw or cocktail pick.