Sip on the national citrus of Japan – yuzu. It pairs deliciously well with glistening champagne and crisp gin. This is definitely the new drink of 2013. Recipe and image courtesy of Haru.
INGREDIENTS
1.5 oz Bombay Sapphire
.5 oz fresh lemon juice
.5 oz simple syrup
.25 pure yuzu juice
Splash of champagne
METHOD
Build, shake and strain the ingredients into a 6 oz champagne flute and top with champagne. Garnish with a lemon twist.
