Shaken · Coupe
GarnishMint sprig
Shaken · Coupe
Matthew Brodbine, Pasjoli, Santa Monica
Yuzu Daiquiri cocktail recipe
What goes in it
- 1.5 oz
- 0.75 oz
- 0.75 ozYuzu pectin syrup (1:1)
House prep · Recipe below ↓
- 0.25 oz
- 0.25 ozYellow Chartreuse
Bottle · Yellow Chartreuse
- 0.25 ozSimple syrup (1:1)
House prep · Recipe below ↓
Method · Shaken
- 1Dry-shake everything without ice, then shake again with ice.
- 2Double-strain into a chilled coupe and garnish with a mint sprig.
- Glass
- Coupe
- Ice
- Up
- Garnish
- Mint sprig
Prep ahead
House prep
Yuzu Juice
- Yield
- As needed
- Keeps
- 1 week
- Storage
- Refrigerated
Ingredients
- Fresh or bottled pure yuzu juice
Method
- 1Use fresh-squeezed or unsalted bottled yuzu juice, chilled.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Yuzu Pectin Syrup (1:1)
- Yield
- Varies
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- Leftover yuzu pulp, seeds and husks, weighed
- Sugar, equal weight
Method
- 1Toss the spent yuzu pulp, seeds and husks with an equal weight of sugar and macerate for a day. Press hard through a china cap to extract the syrup, then bottle.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
About the Yuzu Daiquiri
Yuzu Daiquiri is a sour made with rhum agricole blanc, yuzu and lemon juice, mixed and yuzu pectin syrup (1:1), created by Matthew Brodbine at Pasjoli.
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