Cocktail · Japan
Yuzu sour
Make a Japanese Yuzu Sour with shochu, yuzu and soda, using exact oz and ml quantities for a bright izakaya-style highball.
- Yield
- 1 cocktail
- Prep time
- 5 minutes
- Glassware
- Highball glass
- Base
- Shochu
Ingredients
- 2 oz (60 ml) shochu
- 1 oz (30 ml) yuzu juice
- 0.5 oz (15 ml) simple syrup
- 2 oz (60 ml) soda water
Garnish
Yuzu or lemon peel
How to make it
- 1Chill a highball glass and measure each ingredient.
- 2Add shochu, yuzu juice, simple syrup and soda water to the highball glass, putting any sparkling ingredient in last.
- 3Add ice and stir gently three times to combine without flattening bubbles.
- 4Finish with yuzu or lemon peel and serve immediately.
The story behind Yuzu sour
Japan’s chūhai and sour culture pairs shochu with citrus and soda. Aromatic yuzu gives this version a specifically Japanese perfume and a crisp profile suited to izakaya food.