Yuzu Toddy Cocktail
Nov 29, 2012
The Yuzu Toddy will warm your belly during the holiday season. Find out why Derek Alexander, a successful bartender, looked to the colonial era to formulate his recipe. Discover other holiday cocktails in our collection of original recipes from the top bartenders across the nation.
- Course
- Beverage
Ingredients
- 2 heaping barspoons (1/4 ounce) of yuzu honey
- 1 ounce whiskey
- 3/4 ounce apple brandy
- 1/2 ounce yuzu juice
- 5 ounces hot water
Yuzu Honey
- 300 grams yuzu rind
- 100 grams honey
- 100 grams water
- 125 grams sugar
- 25 grams glucose
- 5 grams citric acid
- 10 grams pectin
Instructions
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Add water and yuzu rind and bring to a simmer.
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Mix 100 grams of sugar and pectin.
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Add to water and rind.
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Bring to a boil.
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Add the honey, the remaining sugar and glucose.
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Heat until NAPÉ consistency. To test, coat the back of a spoon and make a trail across with your finger. The line should hold its shape.
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Add citric acid with equal parts water.
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Cook for 30 seconds to evaporate excess water and chill.
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To assemble the drink, mix the yuzu honey, Maker's Mark, Lairds Applejack bonded, yuzu juice and hot water.