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Yuzu Gin Sour (Easy Japanese Gin Cocktail Recipe)

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A yuzu gin sour is our plant-based take on a Japanese variation of the classic gin sour. It's bright, silky, and easy to make at home. The sharp citrus of yuzu brings balance to the smoothness of gin, while aquafaba creates a soft, cloud-like foam without using egg whites. Light, refreshing, and elegant, it's perfect for any occasion.

Gin sour cocktail in a crystal old fashioned glass, garnished with a bluebell flower sprig

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
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Ingredients

You'll find the full list of ingredient quantities in the printable recipe card below.

  • Gin
  • Yuzu juice
  • Simple syrup
  • Aquafaba (chickpea water)
  • Ice
  • Optional garnish

This drink is all about balance and brightness. It only needs a few key elements, but choosing the right ones makes a big difference.

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 Top 5 Yuzu Cocktails guide.

Gin

A clean, dry gin with light botanicals works beautifully here. Japanese gins such as Roku or Etsu pair especially well with the citrus notes, but any gin you enjoy will do. Gins that lean too heavy on juniper or spice can mask the delicate yuzu flavor, so aim for something crisp and balanced.

Aquafaba

Aquafaba is the liquid from a can of chickpeas, and it's what gives this drink its soft, velvety foam. It's a simple vegan alternative to egg white that whips up perfectly when shaken. Just two teaspoons are all you need for a silky finish.

Garnish Options

You can keep it simple or dress it up a little. Try one of these, or mix and match:

  • A sprig of bluebell or another edible flower
  • A maraschino cherry on a cocktail stick
  • A few small drops of orange bitters
  • A twist of lemon peel

Each garnish adds something slightly different, so choose whatever fits your mood or occasion.

yuzu gin sour in an old fashioned glass on a green cast iron garden table

Instructions

canned chickpeas being strained in a seive over a bowl
  1. 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.
yuzu juice being poured into a measuring jig over a cocktail shaker
  1. In a cocktail shaker, combine your Japanese gin, 25ml of aquafaba, yuzu juice, and simple syrup. 
spring that's been removed from a batender strainer being held up to view
  1. If you have a classic bartender's cocktail strainer, remove the spring.
spring from bartender strainer in the cocktail shaker
  1. Place the spring into the shaker to prepare for a 'dry' shake (shaking without ice).
cocktail being shaken in a metal cocktail shaker without ice
  1. Shake the mixture vigorously for 15-20 seconds-the spring and space in the shaker help incorporate air, creating that signature foam.
cocktail being shaken with added ice in a metal cocktail shaker
  1. Add fresh ice to the shaker, filling it about three-quarters full. Secure the shaker and shake again for 10-15 seconds.
cocktail being strained into an old fashioned glass over ice
  1. Fill a chilled glass with ice and strain your cocktail mixture over it. 
finished cocktail garnished with a bluebell sprig
  1. 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

Can I make this cocktail in advance? 

It's best enjoyed fresh, as the foam from the aquafaba dissipates over time. 

Where can I find tosa yuzu juice? 

It's typically available at specialty Japanese grocery stores or online retailers like amazon.

Can I skip the garnish? 

While optional, garnishes enhance the cocktail's aesthetic and add subtle flavor elements. 

Looking for other recipes like this? Try these:

Pairing

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

See more Side dishes →

📖 Recipe

yuzu gin sour in an old fashioned glass on a garden table basking in the sunshine

Yuzu Gin Sour (Japanese Citrus Cocktail)

Aaron Zahl
A bright, citrusy Japanese gin sour made with yuzu juice, gin, and aquafaba. Smooth, balanced, and naturally vegan. Perfect for cocktail hour.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Drinks
Cuisine Japanese, vegan Japanese
Servings 1

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!
Keyword japanese gin, yuzu cocktail

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