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INSPIRATION: Sparkling Yuzu Gimlet

When in Japan, on the winter solstice, consider bathing in yuzu, as is the custom dating back to the early 18th century. But at home, there’s the Yuzu Gimlet, sparking like moonlight in your glass. Originally from central China and Tibet, Yuzu was introduced to Japan and Korea during the Tang dynasty, and its citrusy pleasures quickly squeezed their way worldwide, adding a splash of East-Asia here at home.

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Recipe from Food & Wine

Recipe from Food & Wine
Yield: 8 servings

Ingredients

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  • 2 tablespoons hot water

  • 2 tablespoons sugar

  • 2 cups lightly packed mint leaves, plus small sprigs for garnish

  • 1 1/2 cups lightly packed basil leaves, plus small sprigs for garnish

  • 1 cup thinly sliced English cucumber, plus 8 spears for garnish

  • 1/4 cup plus 2 tablespoons yuzu juice

  • 2 cups chilled vodka

  • 2 1/4 cups chilled sparkling water

  • Ice

Directions

In a small bowl, whisk the sugar with the hot water until dissolved. In a pitcher, muddle the mint and basil leaves with the sliced cucumber and the sugar syrup. Stir in the yuzu juice, vodka and sparkling water. Serve in ice-filled collins glasses garnished with small sprigs of mint and basil and a cucumber spear.

* We garnished ours with a fresh yuzu rind from the local japanese market, but you can also use any citrus rind.

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