The Yuzu Jasmine Sour
Made with gin and Japanese shochu, this citrus-y yuzu flip has hints of jasmine tea and is just refreshing enough for a January reset.
- 2 parts iichiko's BAR YUZU schochu liqueur
- 1 part Jasmine tea strongly brewed, chilled
- 1 part Gin
- 1/2 part Simple syrup or honey optional, taste and add as you you like
- 1 part Yuzu juice or lime juice
- 1 Egg white
Shake all ingredients, except the egg white together with ice.
Strain and shake until frothy with the egg white.
Serve in a glass and garnish with yuzu or lime zest, if desired.