Yuzu is considered culinary gold in both the kitchen and bar. Although, it isn’t directly eaten, it’s juice and zest contribute sour, tart and very fragrant aromas to dishes and cocktails alike. It’s a great complement to New York’s KOA’s take on the classic Old Fashioned. Shaken with bourbon, cherry blossom bitters and bitters, the sipper is the answer to your end-of the-day relaxation.
Courtesy of KOA — New York.
- 3 Ounces boubon
- 1/2 Ounce yuzu
- 1/2 Ounce cherry blossom
- 4 Drops of yuzu bitters
- Lemon peel and cherry, garnish
Combine all ingredients in a cocktail shaker.
Strain into a glass over ice.
Garnish with lemon peel and cherry.