Genoux Yuzu

Matthew Brodbine | Santa Monica, California

photo: Lizzie Munro

The Genoux Yuzu is a rum-based riff on the Bee’s Knees served at Santa Monica restaurant Pasjoli. Yuzu stands in for the expected lemon juice, offering added complexity. “Yuzu has this mint, pine and Meyer lemon note that just bursts forward on your palate,” says beverage director Matthew Brodbine, who uses Yuzuco’s Super Juice in the recipe.

Ingredients

Serving: 1

  • 1 1/2 ounces aged rum, preferably Rhum Barbancourt 8 Year
  • 1 1/2 ounces aged rum, preferably Rhum Barbancourt 8 Year
  • 1 ounce St-Germain
  • 1 ounce St-Germain
  • 1 ounce egg white
  • 1 ounce egg white
  • 1/4 ounce lemon juice
  • 1/4 ounce lemon juice
  • 1/2 ounce yuzu juice
  • 1/2 ounce yuzu juice
  • 1/2 ounce honey
  • 1/2 ounce honey
  • 2 dashes Angostura bitters
  • 2 dashes Angostura bitters

Directions
  1. Combine all ingredients in a shaker and dry-shake, hard, for 1 minute.
  2. Add ice and hard-shake till chilled.
  3. Double-strain into a coupe.

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