Cocktail Friday: Yuzu Tonic

by Tokyo Terrace on May 21, 2010

A few months ago, hubs and I made Yuzucello. Surprisingly, there is still plenty left and I have been finding some great ways to use it up. We had a dinner party the other night and I made a yuzu & lemon semifreddo. It was so creamy and delicious… I am planning to make it again this weekend since there isn’t any left for picture-taking-blogging purposes. I also created this tart, refreshing, and slightly sweet Yuzu Tonic for Cocktail Friday.

Afternoon sun in our jungle-of-a-backyard as seen from the patio

Spring in Tokyo begins subtly. The weather becomes warmer, trees explode with brand new bright green leaves, and everyone seems to be drinking in the bright sunshine and blue skies. The air is fresh and clean and the blanket of clouds that covers the city for much of the winter is taken away for a few blissful weeks. The result of this cleaner, fresher weather is the presence of cool, clean cocktails.

In Minnesota, I love to drink gin & tonics (my dad makes ’em the best) while sitting on the deck at my parent’s house, enjoying the smell of the charcoal grill and watching the sun sink slowly over the spacious back yard. This Yuzu Tonic is the perfect way to bring that feeling back to my Tokyo apartment with a little Asian twist.

Since Yuzu liquor may be difficult to find for many of you in the United States, you can certainly use limoncello as a delicious substitute. The piney flavor of the gin keeps the cocktail from being too sugar laden and the tonic water adds the fun sensation of bubbles. I garnished this drink with a sprig of lemon-thyme, which helps to enhance the herbal flavors in the gin as well as the citrus flavor of the yuzucello.

So, now I leave you to sit outside and let a little condensation build up on the outside of your cold cocktail glass as you sip away! Happy Friday!

Yuzu Tonic
Makes 1 drink

1 oz. gin
2 oz. Yuzucello OR Limoncello
4 oz. tonic water
lime wedge
sprig of lemon-thyme (optional)

Pour the gin and yuzucello/limoncello over ice in the bottom of a highball glass or other favorite cocktail vessel. Stir gently with a stir stick. Top with the tonic water and garnish with the lime wedge and thyme sprig.

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