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MIXOLOGY HUB > ALL RECIPES

Umibozu

Bright, zingy yuzu and gentle ginger warmth come together to deliver a serious wow factor. Tastes like a professional creation but is surprisingly simple to craft at home.

INGREDIENTS

    • 50ml Sakura Moon Gin
    • 35ml Akashi-Tai Ginjo Yuzushu sake
    • 2 tsp ginger syrup (from a jar of stem ginger)
    • 2 tsp marmalade
    • 1 egg white

METHOD

  1. Add all ingredients to a shaker without ice.
  2. Dry shake hard for about 15 seconds to emulsify the egg white and marmalade.
  3. Add ice and shake again until well chilled.
  4. Double strain into a chilled glass.

NOTES

Lots going on with bright citrus, gentle bitterness and a hint of ginger warmth.

For a cleaner citrus note, fine strain twice to remove marmalade pulp.

Add a tiny pinch of salt to enhance the yuzu and ginger.

For a simple garnish lay a thin strip of orange peel on top of the foam but to really impress, an edible flower looks amazing.