Yuzu continues to be one of the trendiest ingredients in 2023. This aromatic East Asian citrus fruit is traditionally used in ponzu sauce, however new applications for yuzu have been found in salad dressings, and growing consumer demand for healthy, planet-friendly ingredients also has created an opening for yuzu in the baking and snack categories.
Check out this recipe from Tales of the Cocktail as we gear up for National Mai Tai Day on June 30th.
The Yuzu Mai Tai
Recipe courtesy Phum Sila-Trakoon, the Chef de Bar of Le Croco Bleu
Ingredients
1 oz Bacardi Ocho
1⅔ oz Bacardi Superior
⅓ oz Appleton VX Jamaican Rum
⅔ oz fresh lemon juice
⅓ oz Wray & Nephews Overproof Rum
⅓ oz almond syrup
Yuzu foam (recipe below)
Method
- Measure out Bacardi 8 yr, Bacardi Superioro, Appleton VX Jamaican Rum, lemon juice and add each to your shaker. Measure out ⅓ ounce of Wray & Nephews Overproof Rum. Light the rum on fire to burn off the alcohol, but so that the flavor of the caramel notes from sugar molasses remains. Add to shaker. Measure out ⅓ ounce almond syrup, add to shaker. Add ice to the shaker and shake all of the contents for 30 seconds. Double strain the drink into a frosted glass, without ice. Serve the yuzu as foam on top of the drink using a whipping siphon (see below for recipe).
- The Yuzu Mai Tai at Le Croco Bleu is served with a tasting spoon of the classic 60’s German comfort food staple, “Hawaii Toast” comprising a layer of toast, 2 slices of classic ham, pineapple, regular cheese, and spicy paprika cream. The cheese is melted upon serving the drink at the customer’s table.
Ingredients for Yuzu Foam
2 ea. egg whites
22.3 oz (or 660 ml) yuzu essence or liqueur (recipe below if you'd like to make your own)
12.3 oz (or 350 g) almond syrup
Method
Mix yuzu essence and almond syrup, combine with egg whites and pour into siphon.
Ingredients for Yuzu Liqueur
1 bottle 750ml high proof clear alcohol
7 ea. yuzu
2 cups sugar
1½ liter air tight canning jar with seal
