Yuzu Gin Sour (Japanese Citrus Cocktail)
A bright, citrusy Japanese gin sour made with yuzu juice, gin, and aquafaba. Smooth, balanced, and naturally vegan. Perfect for cocktail hour.
Servings: 1
Calories: 180kcal
Equipment
- 1 Cocktail shaker
- 1 Sieve
- 1 Measuring jigger
- 1 Old Fashioned glass
- 1 Cocktail strainer
- 1 Bartender's spoon
Ingredients
- 1 chilled old-fashioned glass
Main Ingredients:
- 25 ml aquafaba chickpea water
- 50 ml Roku Gin
- 25 ml tosa yuzu juice
- 12.5 ml simple syrup
- 3 cups Cubed ice
Garnish options (choose one or mix and match):
- A sprig of bluebell or another floral decoration
- Maraschino cherry on a cocktail stick
- Small drops of orange bitters
- A lemon twist
Instructions
- If you don’t have premade aquafaba (chickpea water), simply drain a can of chickpeas over a bowl—you’ll get around 150ml of aquafaba.
- In a cocktail shaker, combine your gin, aquafaba, yuzu juice, and simple syrup.
- If you have a classic bartender’s (Hawthorne) strainer, remove the spring.
- Place the spring into the shaker to prepare for a ‘dry’ shake (shaking without ice).
- Shake the mixture vigorously for 15-20 seconds—the spring and space in the shaker help incorporate air, creating that signature foam.
- Add fresh ice to the shaker, filling it about three-quarters full. Secure the shaker and shake again for 10-15 seconds.
- Fill a chilled glass with ice, then strain over the cocktail using a Hawthorne strainer.
- Add cherry, a few drops of bitters and your floral decoration of choice! Serve immediately and drink while ice cold.
Notes
Balance the citrus to taste
Yuzu juice is more aromatic and slightly less sharp than lemon. Adjust the ratio to get the right balance of tartness and sweetness. Use aquafaba for a vegan foam
Aquafaba creates a smooth, stable foam similar to egg white. Shake well to get that classic silky texture. Dry shake first
Shake the ingredients without ice first to build a better foam, then shake again with ice to chill. Don’t skip the strain
Straining removes ice shards and gives a clean, smooth finish. Adjust sweetness depending on your yuzu
Some yuzu juices are sweeter than others, so taste and tweak your sugar syrup as needed. Use fresh ice and a chilled glass
Keeps the drink cold and helps maintain the foam structure. Serve immediately
Best enjoyed fresh while the foam is light and the flavours are bright.
Yuzu juice is more aromatic and slightly less sharp than lemon. Adjust the ratio to get the right balance of tartness and sweetness. Use aquafaba for a vegan foam
Aquafaba creates a smooth, stable foam similar to egg white. Shake well to get that classic silky texture. Dry shake first
Shake the ingredients without ice first to build a better foam, then shake again with ice to chill. Don’t skip the strain
Straining removes ice shards and gives a clean, smooth finish. Adjust sweetness depending on your yuzu
Some yuzu juices are sweeter than others, so taste and tweak your sugar syrup as needed. Use fresh ice and a chilled glass
Keeps the drink cold and helps maintain the foam structure. Serve immediately
Best enjoyed fresh while the foam is light and the flavours are bright.
Nutrition
Serving: 1 cocktail | Calories: 180kcal | Carbohydrates: 17g | Protein: 0.3g | Fat: 0.01g | Sodium: 14mg | Potassium: 74mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 3IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg
