Have you heard of ‘yuzu’? It’s a very tart, very fragrant citrus fruit grown across much of Asia; a sort-of lovechild middle-ground between grapefruit, mandarin and lime. It’s also integral to Japanese cooking — and has recently become a hot ingredient in UK kitchens (you can pick up a bottle of the stuff in Waitrose for just under £5).
But the fruit’s complex zing doesn’t just add zip to seafood and salads. It can also sharpen up alcohols — as our recent discovery of Heiwa Shuzō Yuzu Sake proves. This spirited Japanese export has attracted the attention of connoisseurs around the world. Three Michelin-starred chef Massimo Bottura serves the liqueur at Osteria Francescana in Modena, widely regarded as one of the best restaurants in the world. In London, various similar yuzu-infused sakes can be found at the Japan Center, or delivered through Spirit Academy.
But it’s popular for a reason. On its own, this sour sake works as an excellent aperitif or palate cleanser. And, when mixed with tequila, it whips up perhaps the best margarita we’ve ever tasted.
The fruitiness of the yuzu tempers the burn of tequila beautifully — and will pair perfectly with some sushi. So find the finest Uramaki Platter available on Deliveroo and buy in a bottle: here’s how to mix the ultimate Sake Margarita.
Heiwa Shuzō’s Yuzu Sake Margarita
Ingredients and Barware:
- Margarita glass or Champagne coupe
- 40ml Tequila
- 40ml Yuzu Sake (or 20ml Yuzu Juice and 20ml Sake)
- 20ml Cointreau
- Whole Ice
- Lime Wedge
- Crushed Ice
- Start by preparing your glass. Wet the rim with the wedge of lime, then dip the glass into a shallow dish of salt to coat the lip. Set aside to dry
- Fill a cocktail shaker with ice, and pour in the tequila, sake and Cointreau. Shake thoroughly, then strain carefully into your glass
- Top with crushed ice, fix the wedge of lime to the rim of the glass and enjoy
Want more cocktail inspiration? Here’s how to make Hotel de Paris Monte-Carlo’s ‘La Roseraie’…
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