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Yuzu Margarita
Just as the name promises, a flavoursome, yuzu-freshened Margarita with an attractive creamy quality
Chris Brislawn
17th September at 03:09
Never seen yuzushu around these parts. I stuck closer to the original concept and got Japanese Shirakiku brand bottled yuzu extract at our local Asian market. It tastes like a sour version of a ripe Mexican limon, somewhere between American limes and lemons in flavor, maybe like a ripened Key lime, maybe with a hint of grapefruit (but not too much). Fresh yuzu may be available in-season (mid-winter). I used Difford's proportions (2:1:1), including the agave and saline, and I like adding 1/4 oz mezcal for a smoky "Mexican" complexity touch and garnishing with a lemon twist (or yuzu twist, if you got it). This yield a distinctive, orange-free variant that will not be confused with a "lemon juice margarita."
19th April at 08:03
Just wondering whether lime juice is missing from this recipe?
4th May at 09:12
listen Lone. i'm with you on this one. i suppose it depends on the yuzushu. i used Choya and the drink was on the sweet side. a little lime would have helped. could possibly forego the agave syrup, however it does bring nice flavour.
20th April at 01:17
I don’t think so as yuzushu already lends a ton of tartness.