The Yuzu Gin Sour is a fresh take on a classic cocktail, mixing tosa yuzu juice with Roku gin for a bright, citrusy flavor. It's a simple, vegan-friendly drink that's great for any celebration or a sunny afternoon.
Enhance your Japanese-inspired dining experience by pairing this cocktail with dishes like togarashi fries, oyster mushroom burgers, tofu katsu burgers, or tempura! The vibrant, citrusy notes of this japanese gin cocktail perfectly enhance the rich flavors of these savory morsels.
Why Roku Gin Is Perfect for This Recipe
Roku Gin, crafted in Japan, combines traditional botanicals with uniquely Japanese flavors like yuzu peel, cherry blossom, and green tea. These delicate, fragrant notes pair perfectly with the tangy yuzu juice, making Roku Gin the ideal base for this yuzu cocktail.
Why Use Tosa Yuzu Juice?
Fresh yuzu is hard to come by, especially here in the UK. Tosa yuzu juice delivers the vibrant essence of fresh yuzu, offering 100% pure juice with no additives. Its authentic flavor makes it a perfect alternative when fresh yuzu isn’t available.
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Ingredients
- 1 chilled old-fashioned or highball glass
- 25 ml aquafaba (chickpea water)
- 50 ml Roku Gin
- 25 ml tosa yuzu juice
- 12.5 ml simple syrup
- ~3 cups cubed or ‘party’ 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 pre-made 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 Japanese gin, 25ml of aquafaba, yuzu juice, and simple syrup.
- If you have a classic bartender’s cocktail 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 and strain your cocktail mixture over it.
- Add a floral garnish if desired, and enjoy!
Tips for Making the Perfect Yuzu Gin cocktail:
- Pre-chill your glass: This simple step keeps your cocktail crisp and refreshing.
- Shake with intent: The “dry shake” (without ice) is crucial for creating the signature foam. Don’t skip this step!
- Use fresh ice: Fresh, clean ice enhances the drink’s presentation and keeps the flavors pure.
Substitutions
- Gin: Not a fan of Japanese gin? Swap Roku for a classic London dry gin.
- Yuzu Juice: If tosa yuzu juice isn’t available, replace it with a blend of fresh lemon and grapefruit juice to mimic the tangy flavor.
- Aquafaba: Replace aquafaba with an egg white if not adhering to a vegan diet.
Variations
- Matcha Yuzu Sour: Add 1 teaspoon of matcha powder for an earthy twist.
- Spicy Zest: Muddle a birdseye chilli with the simple syrup for those who like heat.
- Lavender Infusion: Swap the floral garnish for a lavender sprig to create a fragrant aroma.
Equipment
- Cocktail shaker and strainer
- Measuring jigger
- Sieve (if making aqua faba)
- Chilled glass
Storage
Aquafaba can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Serve the cocktail immediately after preparation for the best flavor and presentation.
Food Safety
- Use clean equipment throughout the process, especially when handling aquafaba or fresh garnishes.
- Store all cocktail ingredients in a cool, dry place and refrigerate after opening (especially citrus juices).
Top Tip
To elevate the flavor, zest fresh yuzu—or lemon, if substituting—over the glass just before serving. The fragrant oils release a vibrant, aromatic layer that enhances every sip.
FAQ
It’s best enjoyed fresh, as the foam from the aquafaba dissipates over time.
It’s typically available at specialty Japanese grocery stores or online retailers like amazon.
While optional, garnishes enhance the cocktail’s aesthetic and add subtle flavor elements.
Related
Looking for other recipes like this? Try these:
Pairing
Here are some side dishes to serve with your Yuzu Gin Sour:
- 5 minute Kinpira Gobo Recipe
- Onigiri Vegan Recipe
- Vegan Tempura Recipe
- Yaki Onigiri (Grilled Rice Balls)
Yuzu Gin Sour
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 or ‘party’ 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, 25ml of aquafaba, yuzu juice, and simple syrup.
- If you have a classic bartender’s cocktail 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 and pour your cocktail mixture over it.
- Add a floral garnish if desired, and enjoy!
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