Photo Credit - istock/Theerawan Bangpran
Modern beverage consumers have presented beverage specialists and enthusiasts with this seemingly impossible goal – create a cocktail that’s simple, has a depth of flavor, is fast and easy to make, yet unique and delicious. However difficult creating this “perfect” beverage may seem, just like in working through an incredibly busy shift behind the bar - if there is a will, there is always a way.
A recent solution brought to the mixology community to achieve this impossible feat is to source and use unique, and specialty types of citrus fruits from around the world. Exotic fruits allow unique flavors and combinations to be brought to the glass, while also allowing for a potential reduction of ingredients and necessary steps. One of these great exotic pieces of fruit, steadily on the rise, is the Japanese citrus fruit, yuzu.
Often claimed to have been introduced to Japan and Korea from Tibet and Central China during the Tang Dynasty of the late 7th Century, Yuzu has been a long-standing staple in eastern cuisine. Yuzu’s uses in the kitchen range from acting as a key ingredient in Ponzu (a citrus based sauce), to yuzu vinegar, specialty syrups, and teas. Yuzu has been used in the culinary realm across the world for centuries (especially seafood) and is has now started its own trend of immerging on cocktail menus, and as a cocktail ingredient in bars and restaurants all over the world.
How can yuzu not only bring unique flavors, but also help reduce the number of ingredients and steps it takes to make the “perfect” cocktail? Noted for its strength of flavor and very aromatic properties, yuzu starts off with a taste like much like that of a lemon, but with extra potency of sharpness and acidity. Notes of mandarin and grapefruit can often be detected in yuzu as well. This fortitude of flavor from yuzu is key because although it is a highly expensive ingredient compared to your more standard citrus fruit options (lemon, oranges, etc.), a little yuzu goes a long way. While it takes some practice to work with and find a good balance of flavors, the high strength of yuzu can be a saving grace in reducing overall costs for bars and restaurants.
While still more difficult to source than traditional citrus fruits, the good news is yuzu is becoming increasingly more available. A simple internet search can yield dozens of results ranging from juices, purees, specialty mixes and sours, to yuzu sake, and even yuzu flavored candy, all of which can be great ingredients when used on a cocktail menu. Once yuzu is finally in your hands, the sky is the limit.
The use of yuzu as a cocktail ingredient is just the beginning of the use of exotic fruits in beverages. Other notable exotic citruses such as Sudachi, Satsuma, Kabosu, and Yuku are all starting to become more readily available, and experiments with yuzu can help pave the way to learning and exploring more citrus fruits like these new options from around the world. Just as the saying “Fortune Favors the Bold” goes, using the bold flavor of yuzu can often times grant fortune upon any cocktail enthusiast. Cheers!
