Yuzu Chûhai Recipe
A blast of citrus from Japan. Chūhai with yuzu is the meeting of the light sweetness of shōchū and the unique freshness of this Japanese citrus fruit with floral notes. Simply mixed with sparkling water, this dazzling cocktail can be prepared in an instant and enjoyed slowly, chilled, in the golden hour. Acidic, fragrant, ultra-thirst-quenching: the kind of drink you can make all summer long, and never get tired of.
- Author
- Prep Time
- 5 minutes
- Servings
- 1
Ingredients
- 4 cl shōchū (or, failing that, light vodka)
- 10 cl chilled sparkling water
- Juice of half a yuzu
- Ice cubes
- (Optional) 1 teaspoon simple syrup or honey for a sweet touch
Directions
- Choose a tall, highball glass. Fill it generously with ice cubes to keep it cool.
- Add 4 cl of shōchū on the rocks. It forms the sweet, boozy base of your cocktail.
- Add 2 cl of yuzu juice. You can adjust the quantity according to the intensity of the citrus fruit and your preferences.
- Add 1 to 2 cl of sugar syrup or liquid honey to soften the acidity of the yuzu. This step is optional, but recommended for better balance.
- Slowly pour in the sparkling water (about 10 cl) until the glass is full.
- Stir gently with a long spoon, from bottom to top, to distribute the flavors evenly without breaking the bubbles.
- Enjoy well chilled, as an aperitif or whenever you fancy a light, fragrant, thirst-quenching drink.
