We’ve got a classic gin sour with a Japanese influence on the menu for March.
The ‘sours’ family of cocktails hold true to the adage ‘the simple things in life are the best’ and we’ve not messed with the classic recipe too much. The addition of Yuzushu adds a unique citrus flavour that really accentuates the floral notes prevalent in the gin.
The yuzu fruit is native to Japan and is a cross between a sour mandarin and an Ichang papeda (cold climate citrus fruit). It’s a staple flavour in Japanese cuisine and you’ll often find it in sauces like citrus Ponzu which frequently accompanies sashimi dishes.
A surge in its popularity recently has made the fruit eye wateringly expensive with the few that reach the UK fresh being sold for north of £4 per piece or around £10 per 100ml in juice form.
Sakura means cherry blossom in Japanese, a country where they celebrate the cherry blossom season with more dedication than any other, for some it really becomes an obsession. Hanami is the tradition of picnicking under the blossoming cherry trees and basking in the pink glow. During the couple of weeks that the trees burst into colour news reporters keep a close eye on which trees are in bloom to keep any keen Sakura chasers in the know.
I digress, back to the drink. You’ll need:
35ml cherry blossom and jasmine Manchester gin
25ml freshly squeezed lemon juice
20ml sugar syrup (mix together water and white sugar 1:1)
1 egg white (optional but highly recommended if shaking)
Start by combining the gin, yuzushu, lemon juice and sugar in a cocktail shaker and slide in the egg white.
Dry shake the drink (without ice) to emulsify the egg and give the cocktail body. Fill the shaker with ice and shake vigorously for around 10 seconds. Strain the cocktail in to a rocks glass over ice and garnish with a slice of lemon and a cherry.