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 ⠀⠀⠀
🍸 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.