Recipes - Yuzu
Fish Ceviche with 1642 Yuzu
Published by Bastien Poulain the
Yuzu your Vie
Published by Bastien Poulain the
Photo and recipe by Cinq Fourchettes Ingredients A few lemon basil leaves 1 bottle (275 ml) of 1642 Yuzu 2 ounces of Noroi berry dry gin 4 slices of lemon Ice cubes Preparation: Place basil leaves in the bottom of two glasses. Crush them a little to bring out the flavours. Add 1 ounce of gin to each glass. Pour half the bottle of 1642 Yuzu into each glass. Add the lemon slices. Put a few ice cubes in each glass and enjoy. Cheers!
1642 Yuzu by Le Barman Bruno
Published by Bastien Poulain the
Photo and recipe by Le Barman Bruno Ingredients 2 oz. Mitis Distillery Mugo Gin 1 oz of lime juice 3/4 oz of simple syrup 6-8 mint leaves 2-3 pieces of cucumber Top with 1642 yuzu Preparation: Add all ingredients and ice to a shaker except for the Yuzu and shake Strain into a chilled glass and garnish with 1642 Yuzu Garnish with a cucumber, lime wedge and some mint Cheers!
The Saloon Tonic
Published by Bastien Poulain the
Recipe by Lawrence Picard of Nectar Mixologie Photo by Ptits Plaisirs Ingredients 2 oz Tanqueray gin 2 limes 1 bottle of 1642 Yuzu Preparation: Mash 2 pieces of lime in a wide highball glass Fill glass with ice, add gin and top with 1642 Yuzu Garnish with 2 lime wedges Cheers!
The Big Blue
Published by Bastien Poulain the
Ingredients 5 oz Yuzu Soda 1642 0.75 oz Blue Curacao Syrup 2 dashes of orange bitters 0.75 oz Lemon juice Preparation: Place in all ingredients in a glass filled with ice. Mix with a spoon. Cheers!