Yuzu Chuhai
Yuzu Gin, Shochu, Yuzu Syrup, Lemon, Lime, Egg White, Soda Water
Bartender Justin Kato of RYLA | Hermosa Beach, CA
Adapted by StarChefs | april 2024
INGREDIENTS
Yuzu Syrup:
Yield: 32 ounces
10 yuzus, sliced
500 grams granulated sugar
5 grams kosher salt
5 grams citric acid
To Assemble and Serve:
1½ ounces Four Pillars yuzu gin
½ ounces Iichiko Saiten shochu
½ ounce lemon juice
½ ounce lime juice
1 ounce egg white
2 ounces soda water
Yuzu zest
METHOD
For the Yuzu Syrup:
In a nonreactive container, combine all ingredients. Seal container and shake until yuzus are evenly coated. Refrigerate 3 days. Strain, reserving liquid and solids separately. In a mixing bowl, combine yuzu solids with 250 grams hot water. Strain and reserve liquid. Combine both liquids, bottle, and reserve.
To Assemble and Serve:
In a tin, add gin, shochu, citrus juices, egg white, and 1 ounce Yuzu Syrup. Dry shake. Add ice and shake again. Strain into a Collins glass. Top with soda water and garnish with yuzu zest.
