Fancy a cocktail with a bit of Japanese flair? The Yuzu Martini’s just the ticket. It’s bright, zesty, and dead easy to make - just stir together a few simple ingredients, strain into a chilled glass, and you’re good to go with a bright, refreshing cocktail that packs a proper citrusy punch. Perfect for a night in or when you’re cooking up something special.
Why You'll Love This Yuzu Cocktail
This one’s all about that tart, citrusy yuzu flavor, paired with your choice of Japanese gin or vodka. It’s clean, refreshing, and goes down a treat. Great with a few nibbles—think togarashi fries or a tofu katsu burger.
Gin or Vodka?
For the yuzu martini you’ve got options here:
- Roku Gin: Full of Japanese botanicals—think green tea, cherry blossom, and yuzu peel. Adds a lovely herbaceous kick.
- Haku Vodka: Super smooth and subtle, letting the yuzu shine front and center.
Either way, you’re onto a winner.
Jump to:
Ingredients
Serves 1 | Prep time 5 mins
For the drink:
- 50ml Roku Gin or Haku Vodka
- 12.5ml Tosa Yuzu Juice
- 12.5ml Dry Vermouth
- 12.5ml Cointreau
To garnish:
- Lemon twist
Instructions
- Fill a cocktail shaker with ice.
- Add your gin or vodka, yuzu juice, vermouth, and Cointreau.
- Give it a good stir with a spoon or stirrer.
- Strain it into a chilled martini glass.
- Twist a bit of lemon peel over the top, then drop it in or rest it on the rim.
- Serve right away, nice and cold.
Hint: Peel your lemon twist right over the glass so you catch those lovely oils—they give the drink a real lift.
Substitutions
- Yuzu Juice: If you can't find yuzu juice, try mising equal parts of grapefruit, lemon and lime to achieve a similar
- Dry Vermouth: Try Lillet Blanc for a slightly sweeter kick.
- Cointreau: Triple Sec or Grand Marnier will do the trick.
Variations
- Yuzu Honey Martini – Add a teaspoon of honey syrup to soften the tartness and bring a touch of sweetness.
- Herb Twist – muddle in some shiso or mint.
- Sparkling Yuzu Martini – top with soda or prosecco.
Equipment
- Cocktail shaker
- Stirrer or spoon
- Strainer
- Chilled martini glass
Storage
Always make this drink fresh for best results. However, you can mix the base (no ice) and keep it in the fridge for a day. Just stir with ice before serving.
Top Tips
- Use Fresh Yuzu if You Can – the flavor’s unbeatable
- Keep Everything Cold – glasses, shaker, spirits—keeps it crisp.
- Don’t Shake—Stir! – keeps it smooth and silky. Unless you want shards of ice in your drink James Bond style.
FAQ
Asian grocery stores, specialty markets, or online—Amazon’s a good shout.
If the yuzu is a bit too tart for your liking, just add a splash of simple syrup or agave nectar. Start small—about half a teaspoon—then taste and adjust as needed. This keeps the drink balanced and smooth.
Absolutely! Regular gin or vodka will work perfectly fine. Japanese brands like Roku Gin or Haku Vodka add a bit more of a unique character, but the cocktail will still taste great with standard spirits.
Use plenty of ice in the shaker and make sure your martini glass is chilled in the freezer for at least 10 minutes before serving. Cold ingredients keep the cocktail crisp and prevent it from getting watered down too quickly.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Yuzu Martini
Equipment
- Cocktail shaker
- Bartender's spoon or long stirer (a cooking chopstick would work well)
- Cocktail strainer
- chilled martini glass
- Measuring jigger
Ingredients
- 50 ml Roku Gin or Haku Vodka
- 12.5 ml Tosa Yuzu Juice
- 12.5 ml Dry Vermouth
- 12.5 ml Cointreau
Garnish
- Lemon twist
Instructions
- Chill your cocktail shaker and fill it with ice.
- Add gin or vodka, yuzu juice, vermouth, and Cointreau.
- Stir well using a bar spoon or cocktail stirrer.
- Strain into a chilled martini glass.
- Garnish with a lemon twist.
- Serve immediately while ice-cold.
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