yuzu juice

Yuzu Tom Collins is a refreshing and exotic twist on the classic drink. Using the fragrant Asian citrus fruit yuzu instead of lemon makes this Tom Collins unique and perfect for summer.

Yuzu Tom Collins

simple syrup

club soda or seltzer water

Add the gin, yuzu juice, and simple syrup...

Add the gin, yuzu juice, and simple syrup to a cocktail shaker with a few ice cubes, about 3 to 5. Shake well until chilled.

Strain the mixture evenly into two ice-filled tom...

Strain the mixture evenly into two ice-filled tom collins glass, and top off the glass with club soda.

At All’onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon’s racy Japanese cousin. I remembered the dish as I savored the food-friendly, energetic white Bordeaux. The good acidity and citric notes of these wines welcome seafood. Though Mr. Jaeckle’s version calls for peekytoe crab, it is all but impossible to find in most retail fish markets, so he allowed for regular lump crab meat. As for the yuzu juice, it’s sold in Japanese markets. Look for a refrigerated brand that has no preservatives. You’ll have plenty left over, enough to test your cocktail-making chops before dinner.

Linguine with Crab Meat

jalapeño, cored, seeded, very finely minced

lemon

yuzu juice (sold

extra virgin olive oil

onion,

button mushrooms, sliced

Salt

Japanese togarashi pepper

garlic,

dry white wine

seafood stock

crab meat,

linguine

unsalted butter

tarragon leaves

Combine jalapeño, lemon zest and yuzu juice in a small dish and set aside. Heat half the oil in a large sauté pan. Add the onion and cook on medium-high until it starts to caramelize. Remove it. Add the mushrooms to the pan and cook until they start to brown. Return the onions to the pan, add the tomatoes and cook until they start to dry out. Pulse the mixture in a food processor until very finely chopped. Add the jalapeño mixture and season to taste with salt and togarashi. The mixture should have a touch of heat.

Bring a pot of salted water to a boil for the pasta. Heat the remaining oil in the sauté pan on low. Add the garlic, cook until it softens, then add the wine. Increase heat to medium high and reduce until the wine films the pan. Add the stock and the tomato mixture. Stir, then add the crab.

Cook the pasta until it is al dente, about 3 minutes. Drain and add it to the sauté pan. Add the butter. Use tongs to toss all the ingredients together. Divide among 4 warm plates, scatter tarragon on each and serve.

This Japanese inspired cocktail is energetic and full of sweet and citrus flavors! It features sake, vodka, yuzu juice, soda water, peach syrup, and butterfly pea flower tea!

Sake Fizz Cocktail

oz Vodka

oz Sake,

½ oz Peach Syrup

Soda Water

oz Butterfly Pea Flower Tea, cooled

tsp Yuzu Juice

Brew butterfly pea flower tea with hot water for 5-6 minutes, then allow to cool completely in the fridge.

In a tall highball glass filled with ice, add vodka, sake, and peach syrup. Add enough soda water to the glass so that there is about 2 inches of space still left at the top.&nbsp;

In a shot glass measure out the cooled butterfly pea flower tea and add the 2 tsp of yuzu juice to it. Mix to combine, then pour on top of cocktail. Stir to combine before enjoying.

Top 3 yuzu juice recipes from across the web

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Top Tags

Yuzu Tom Collins

Linguine with Crab Meat

Sake Fizz Cocktail

Top 3 yuzu juice recipes from across the web

The most viewed yuzu juice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yuzu Tom Collins

Linguine with Crab Meat

Sake Fizz Cocktail

The most viewed yuzu juice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine