A spontaneous cocktail arising from Anika's shower thought: "why don’t we grow more Asian citrus fruits in Europe?” I’m sure there are good horticultural and commercial reasons, but it would be wonderful to be able to easily and cheaply pick up the likes of fresh yuzu, kaffir lime, calamansi and kumquat in the supermarket. This led to a conversation about the flavours, and subsequently buying a couple of bottles of yuzu juice and calamansi juice from Waitrose.
We didn’t really have a plan for what we would use them in, but we don’t tend to need much of an excuse to make a cocktail. And if ever we have an egg white left over, a sour cocktail is a no-brainer. So here we have it: Yuzu Sour. A deliciously refreshing apéritif, great for a summer evening, and lovely with fresh fish — sushi would be an obvious example. Also an excellent accompaniment to our lobster roll (which incidentally, leaves you with a leftover egg white.)
For one serving, you will need:
· A cocktail shaker
· An egg white
· [50ml] gin – ideally one with light, citrusy aromatics. We love Perfume Trees: a gin from Hong Kong with notes of sandalwood, angelica, grapefruit and tangerine.
· [50ml] yuzu juice
· [50ml] sugar syrup – make it yourself by mixing together a 60:40 blend of caster sugar and boiling water
· A few basil leaves, torn up (mint would work well too) — not essential so no need to go out and buy any if you don’t have it
· A generous handful of ice
· Long strip of lemon peel, for garnish
Put the ice in a cocktail shaker, followed by the gin, then the sugar syrup, yuzu and basil; and finally the egg white (this is to limit the chances of the egg white starting to ‘cook’ from the alcohol or sugar syrup (if it’s still warm). Give it a really good shake – a good 30 seconds. Strain into a nice glass. We love a crystal tumbler, but a martini glass would look very elegant too. The egg white foam should come out at the end creating a beautiful finish. Garnish with a piece of lemon peel.
Stay salty af,
Anika and Fleurie
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