Fresh Yuzu Bohemian Cocktail

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

Ingredients

• 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.

Yuzu Foam

• 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).

Garnish

• Angostura bitters

Composition

Strain gin mixture into cocktail glass(es). Spoon the foam on top. Finish with a few dashes of bitters on top of the foam.

Yield

This recipe yields two regular-sized cocktails or one jumbo cocktail as served in my new Tommy Bahama 11 oz. Etched Frond Cocktail Glasses.

More

St~Germain Lovers – Try this!

Sublime Franco-Korean Elderflower Soju Martini

Yuzu Lovers – Try this!

Captivating Yuzu Tea (non-alcoholic)

Stop by for a drink sometime!