Pink Yuzu Sour

Good things come to those who wait.  This old English adage might be applied to the Yuzu, a Japanese citrus tree that only bears fruit after 20 years.  An aromatic hybrid of mandarin and grapefruit, chefs have now begun to use this rare ingredient in their culinary creations. Star mixologist Claire Smith shares her recipe for the Pink Yuzu Sour made with Belvedere Pink Grapefruit, which is a refreshing twist on the original.

INGREDIENTS
1 1/2 oz Belvedere Pink Grapefruit
1/2 oz lemon juice
1/3 oz Yuzu juice
1/2 oz honey
Dash egg white

MIXING NOTES
Mix Belvedere Pink Grapefruit and honey until the honey is dissolved.
Add the rest of ingredients, except ice and dry shake.
Add ice and re-shake.
Strain into a martini glass.
Drop a little Peychaud bitters onto the foam top.

INSIDER NOTES
Softly aromatic with delicate notes of grapefruit, floral lemon and mandarin, the Pink Yuzu Sour would pair well with white fish, sushi and, in particular soft shell crab.  “It’s an ideal cocktail to serve as an aperitif,” explains Smith.  Try finding yuzu juice at upscale grocers such as Dean and Deluca or at Chef’s Resource online.

PHOTO CREDIT:  Courtesy of Belvedere Pink Grapefruit