The obsession has officially set in. The smell, taste and visual beauty of the yuzu fruit has its hold on me. After my previous cocktail Friday post featuring yuzu, I had to make just one more. I am also one of many girls who is obsessed with the TV show Sex and the City. The signature cocktail in the series, the cosmopolitan, became a hit among many women. I personally love the pretty pink color of cosmopolitans and the tangy sweetness from the cranberry juice. Tasty…
This cocktail is my Tokyo-style variation on the traditional cosmopolitan. It has the same pink color, but a few more unique ingredients, including yuzu and pink peppercorns, that make it especially suited to its name, the Tokyo Cosmo.
The flavor of a Tokyo Cosmo is subtly sweet from the addition of raspberry preserves, which helps to enhance and balance the flavor of the sour yuzu juice. The addition of the pink peppercorns adds a hint of earthy, bright flavor to the finish, leaving a clean feel in the mouth rather than being overly sugary or syrupy. The pink peppercorns also make a beautiful and elegant garnish for this feisty little cocktail.
In addition to developing a Sex and the City-worthy cocktail, a couple of really exciting things happened here at Tokyo Terrace this week. First, my blog post about Argentine Empanadas appeared on the homepage of WordPress.com. This brought an overwhelming number of great comments, many of which brought tears to my eyes (hubs calls me “leaky”). Thank you to all of you who share your reactions to my stories and recipes. It means so much to read such heartfelt, genuine comments. The second piece of exciting news is that Tokyo Terrace was mentioned in an article on CNNgo.com! Thanks to Heidi from Aromas y Sabores for mentioning my blog at just the right moment on Twitter!
I hope you also have reasons to celebrate this week! Celebrate the changing seasons, spending time with people you love, or just the coming weekend by whipping up a Tokyo Cosmo. Enjoy your weekend, my friends!
makes 1 cocktail
1 tablespoon raspberry preserves
juice of 1 yuzu or 1/2 lemon
3 oz. sake (if you cannot find sake, use vodka)
1 oz. Cointreau or Grand Marnier
4 pink peppercorns, plus extra for garnish
In the bottom of a cocktail shaker, mash and muddle the raspberry preserves, yuzu/lemon juice and pink peppercorns. Add the sake, Cointreau and ice. Cover the shaker and shake away until it is just too cold to hold any longer (always a perfect indicator you have shaken enough!)
Pour into a martini glass and garnish with zest from the yuzu (or lemon) and a few pink peppercorns. Kompai!