Yuzu Gin Sour (Easy Japanese Gin Cocktail Recipe)

The yuzu gin sour is bright, silky and easy to make at home. Sharp yuzu citrus, smooth gin, and a cloud-like aquafaba foam in place of egg white. Light, refreshing and elegant. Love yuzu cocktails? Try my yuzu gin fizz, yuzu gimlet, yuzu martini, or yuzu mule too.

Jump to Recipe

Why You'll Love It

• Made with 100% pure Japanese yuzu juice for bright, authentic citrus
• Silky, stable foam from aquafaba, no egg whites needed
• A plant-based take on the classic gin sour that keeps the clean, balanced taste
• Fast to make, shake and strain in just a few minutes

Yuzu juice

The citrus heart of this cocktail. Yuzu has a floral aroma and sharp, refreshing acidity that makes the drink shine. Look for 100% pure Japanese yuzu juice with no added salt or sweeteners. We often reach for Tosa Yuzu Juice from Kochi Prefecture because it tastes clean, vibrant, and true to the fruit. If you'd like more tips on buying or storing yuzu juice, you can find them in our Yuzu Cocktails guide.

How to Make Yuzu Gin Sour

1. Add ingredients to shaker

i) 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.

ii) In a cocktail shaker, combine your Japanese gin, 25ml of aquafaba, yuzu juice, and simple syrup. 

2. 'Dry' shake

i) If you have a classic bartender's cocktail strainer, remove the spring.

ii) Place the spring into the shaker to prepare for a 'dry' shake (shaking without ice).

iii) Shake the mixture vigorously for 15-20 seconds - the spring and space in the shaker help incorporate air, creating that signature foam.

3. Shake with ice

Add fresh ice to the shaker, filling it about three-quarters full. Secure the shaker and shake again for 10-15 seconds.

4. Pour over ice

i) Fill a chilled glass with ice and strain your cocktail mixture over it. 

ii) 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.

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.

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).

Yuzu Gin Sour FAQs

Related

Looking for other recipes like this? Try these:

Pairing

Here are some side dishes to serve with your Yuzu Gin Sour:

📖 Recipe

Yuzu Gin Sour (Japanese Citrus Cocktail)

Aaron Fukuyama

A bright, citrusy Japanese gin sour made with yuzu juice, gin, and aquafaba. Smooth, balanced, and naturally vegan. Perfect for cocktail hour.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Total Time 5 minutes mins

Course Drinks

Cuisine Japanese, vegan Japanese

Servings 1

Calories 180 kcal

Equipment

• ▢
  1 Cocktail shaker
• ▢
  1 Sieve
• ▢
  1 Measuring jigger
• ▢
  1 Old Fashioned glass
• ▢
  1 Cocktail strainer
• ▢
  1 Bartender's spoon

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 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

  cook mode 

• 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.

Nutrition

Serving: 1 cocktailCalories: 180kcalCarbohydrates: 17gProtein: 0.3gFat: 0.01gSodium: 14mgPotassium: 74mgFiber: 0.3gSugar: 15gVitamin A: 3IUVitamin C: 10mgCalcium: 11mgIron: 1mg

Tried this recipe?Let us know how it was!