When Yuzuco sent me a sample of their fresh yuzu juice, I was not skeptical. I knew a fresh-squeezed version of the Japanese citrus juice I already bought in Japantown would produce a better finished product. It was my husband, Stefan, who played around with the yuzu juice just after I unpacked it, using Yuzu Super Juice to riff on his cocktail of the moment, a classic Manhattan. With a bit of summertime noodling time that the season affords, trials were produced, fast and furious. In late July, the right ratios were struck.
Spirit + citrus + sugar = A classic sour cocktail. This one is bourbon-based and lighter in body – nice for summertime and fall’s warm afternoons – with clear citrus notes that do not hide behind the bourbon.
Enjoy a Yuzu Bourbon Sour before winter’s worst sets in. Then, it’s back to Manhattan.
Yuzu Bourbon Sour
Recipe courtesy of Stefan Welter
Recipe:
1 part bourbon (Stefan likes Bulleit for this recipe)
1/3 part Yuzu Super Juice
1/2 part Grand Marnier
1 Spoon of Sauerkirschen liquid or cherry syrup (we use Amarena cherry syrup)
- Mix all ingredients in a cocktail shaker with plenty of ice
- Strain into a tumbler with a large ice cube
- Garnish with an Amarena cherry or a lemon wheel
Note: Use the Super Juice fairly quickly – like any fresh product, it loses its potency over time.
