How to make a Yuzu Sherbet Sour cocktail

Yuzu Sherbet Sour cocktail

How to make a Yuzu Sherbet Sour cocktail

From our resident mixologist, Jack at Scottish Mixology included in our Monthly Gin Club, a Japanese inspired sour using the highly regarded Nikka Coffey gin.⁠
For those who think that's a spelling mistake, the gin is distilled in what's known as a Coffey still. Coffey stills differ to a classic pot still and produce a purer, stronger distillate that has a lighter body with a more delicate flavour. Those Japanese geniuses known and loved for their delicious whisky have distilled this gin using a base of corn and barley and a collection of botanicals including sansho peppercorn and yuzu, among many others.⁠
Using this soft and creamy gin, we've paired it with apricots and Passionfruit as well as yuzu juice and a rim of yuzu powder and citric acid to really drive home that zing.⁠
If you want to try four great gins like this every month then come and join our monthly gin club.  Or if you want to give them as a fantastic gift then check out our gin gift boxes.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀


🍸 50ml Nikka Coffey Japanese Gin⁠
🍸 20ml Passionfruit juice⁠
🍸 20ml Apricot syrup⁠
🍸 20ml Yuzu juice⁠
🍸 Egg whites⁠
🍸 1/2 TSP yuzu powder & pinch of citric acid rim ⠀⠀⠀

TO MAKE⠀⠀⠀⠀⠀⠀⠀⠀⁠
🍸 Using a citrus slice, coat the rim of the coupe with the juice, mix the powder and acid in a bowl and dip the glass in to coat the rim. Place glass in freezer.⁠
🍸 Separate an egg and shake on its own for 30 seconds⁠
🍸 Add all except powder and acid to shaker and shake again without ice⁠
🍸 Fill shaker with ice and shake a third time⁠
🍸 Take glass out freezer and fine strain into it⁠
🍸 Peel a mandarin and express the peel over the coupe.⁠



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