A Japanese twist on the classic mojito
While thinking about how to devise a refreshing summer cocktail, I took as a starting point our head chef Daniel McGeorge’s menu, which draws a huge amount of inspiration from Japanese cuisine, but is all sourced locally and seasonally. This twist on the classic mojito was the result. The yuzu gives it a lovely, citrus kick that is smoothed by the syrup and soda. If you like, make a slightly tarter drink by replacing the yuzu sake with 12½ml bottled yuzu juice and 12½ml extra white rum.
Yuzuito
25ml yuzu sake – we use Akashi-Tai Ginjo Yuzushu
35ml white rum – we use Havana Club Anejo Blanco
12½ml simple sugar syrup (homemade or bought in; they work the same)
25ml fresh lemon juice
Soda water, to top
Lemon slices, to garnish
Put the yuzu sake (or yuzu juice), rum, sugar syrup and lemon juice in a shaker filled with ice, shake hard, then strain into a highball glass or similar filled with fresh ice. Top with soda water to taste, garnish with a slice or two of lemon, and serve.
Source: The Guardian
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