Japanese Yuzu Mojito

Just until recently, we knew nothing about a citrus called Yuzu… except that it was everywhere in Japan and Korea this past Spring! It was on drink menus, fancy snacks and in restaurant sauces. We ended up enjoying yuzu-infused teas a few times during our trip and it was pretty tasty and refreshing. Its flavor is almost a cross between a lemon and an orange, smooth, sweet and very aromatic.

It was an exciting new flavor for us. So naturally, when we were recently invited to try a liquor made with yuzu, Nabol and I were in. Bar Yuzu is a type of Japanese distilled spirit called Shochu, usually made with barley, sweet potato, rice or buckwheat. In this case, it’s made 100% from barley by a distillery called iichiko in the Oita Prefecture of Japan.

To make this shochu more interesting, iichiko infuses the spirit with yuzu juice, lemon, and honey. The resulting flavor is clean, not overly sweet, and particularly refined. More appropriate to create classic drinks.

Because our drink had to be simple but special, we ended up with this delicious “Japanese Mojito” recipe that we can share with our friends often. Paired with mint and a little club soda, the subtleties of the yuzu come across beautifully. It also looks very elegant at any summer dinner party.

And yes, we might get some rolling eyes from our Caribbean friends. But just wait until they try this refreshing treat. We promise they’re going to be all over it.

Japanese Yuzu Mojito
  • ¼ Bar Yuzu
  • ¼ Club Soda
  • 1 Tsp Organic Sugar
  • 6-8 Mint Leaves
  • 3 Tbsps Lime Juice
  • Crushed Ice
  • Raspberries and Lime Slices for garnish
1. In a tumbler glass, muddle the mint leaves with the sugar. Add the lime juice and mix.

2. Then, add the Bar Yuzu, club soda, and ice and mix again. Garnish with raspberries and lime.

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