Good bartenders know that the perfect cocktail is all about balance: 
Nothing makes a drink like the right proportions of alcohol, sugar and 
acidity.

Within this trifecta, mixologists have plenty of room for experimentation. 
But poor, poor lemons and limes--they've had to shoulder the acidity burden 
for so long, since other citrus-family favorites like oranges and 
grapefruits don't create a strong-enough pucker for many drinks.

Luckily, here from Asia to heed the call of duty is yuzu. The juice of this 
Japanese fruit (along with its cousins sudachi and kabosu) has all the zing 
your cocktail needs, plus a complex, bright flavor that will abolish lemon 
and lime fatigue.

Though not new, these wonder-fruit juices have been difficult to find in 
the United States--until now. Japan-based Yakami Orchards has teamed with 
WA Imports http://waimports.org/ to bring bottles of these juices 
stateside so you can give your home cocktails an exotic makeover. Swap them 
into any recipe that calls for lemon or lime juice for a thoroughly 
refreshed (and refreshing) drink.

Or try them on your next night out--New York's sushi temple Masa
http://masanyc.com/ is mixing sudachi in a cocktail with tequila and 
fresh tangerine juice, while Chicago mixologist Adam Seger
http://tastingtable.com/entry_detail/chicago/418/Slushies_get_sophisticated_at_Nacional_27.htm 
matches yuzu's punch with kaffir lime and a ginger liqueur.

And the St. Zipang (click here
http://tastingtable.com/recipe/st_zipang_recipe_tasting_table.pdf to 
download the recipe), served at the newly opened New York cocktail lounge 
Forty Eight, features yuzu with another export that's at the forefront of 
beverage trends: sparkling sake
http://www.tastingtable.com/entry_detail/nyc/144/Discover_Japans_newest_export_sparkling_sake.htm 
.
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Julie & Julia
 
Fri. 21 Aug '09
Drinks | EVERYWHERE
 
Yuzu Wisely
Japan's power citrus is a welcome cocktail alternative
 
Yuzu
 
Good bartenders know that the perfect cocktail is all about balance: Nothing makes a drink like the right proportions of alcohol, sugar and acidity.

Within this trifecta, mixologists have plenty of room for experimentation. But poor, poor lemons and limes--they've had to shoulder the acidity burden for so long, since other citrus-family favorites like oranges and grapefruits don't create a strong-enough pucker for many drinks.

Luckily, here from Asia to heed the call of duty is yuzu. The juice of this Japanese fruit (along with its cousins sudachi and kabosu) has all the zing your cocktail needs, plus a complex, bright flavor that will abolish lemon and lime fatigue.

Though not new, these wonder-fruit juices have been difficult to find in the United States--until now. Japan-based Yakami Orchards has teamed with WA Imports to bring bottles of these juices stateside so you can give your home cocktails an exotic makeover. Swap them into any recipe that calls for lemon or lime juice for a thoroughly refreshed (and refreshing) drink.

Or try them on your next night out--New York's sushi temple Masa is mixing sudachi in a cocktail with tequila and fresh tangerine juice, while Chicago mixologist Adam Seger matches yuzu's punch with kaffir lime and a ginger liqueur.

And the St. Zipang (click here to download the recipe), served at the newly opened New York cocktail lounge Forty Eight, features yuzu with another export that's at the forefront of beverage trends: sparkling sake.
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