Fresh Yuzu Bohemian Cocktail, Yuzu Foam
It’s cocktail hour! And time to use the yuzu. The fruits on my Southern California yuzu tree are at their ripest. On a trip back to LA last week, we picked the yuzu and flew home to Las Vegas with a big bag of fresh citrus fruit. It’s OK to carry on the plane per the TSA. Good to know!
An extremely aromatic fruit, a basket of yuzu perfumes the whole room. No wonder that it makes an equally aromatic cocktail; a heady complex floral elixir with notes of mandarin orange, grapefruit, lemon, and lime.
The traditional Bohemian Cocktail is made with grapefruit juice. Substituting fresh squeezed yuzu takes this cocktail to a whole new exotic level. The foamy head adds a layer of luxurious richness and creamy texture to balance the tart invigorating citrus. A dash of bitters always finishes a classic cocktail with more aromatic notes and cool understated stylish flair.
Fresh Yuzu Bohemian Cocktail Recipe
- 2 oz. gin
- 2 oz. St~Germain elderflower liqueur
- 1 1/2 oz. fresh squeezed yuzu juice
Place ingredients into a cocktail shaker with plenty of ice. Shake until well chilled.
- 2 oz. pasteurized egg whites
- 1 oz. fresh squeezed yuzu juice
- 2 t. powdered sugar
Place ingredients in a small metal or glass bowl. Use a hand mixer to whip the egg whites into a not-too-stiff, not-too-loose foam. (Make the foam before starting to make the cocktail).
- Angostura bitters
Strain gin mixture into cocktail glass(es). Spoon the foam on top. Finish with a few dashes of bitters on top of the foam.
This recipe yields two regular-sized cocktails or one jumbo cocktail as served in my new Tommy Bahama 11 oz. Etched Frond Cocktail Glasses.
St~Germain Lovers – Try this!
Yuzu Lovers – Try this!