At Pasjoli in Santa Monica, California, yuzu plays a big part in the kitchen and bar; each year the team works with hundreds of yuzu fruit. This winter, the Yuzu Daiquiri was born when the restaurant macerated the citrus with sugar overnight, yielding a pectin-filled syrup that they discovered “whips like an egg white” and would be ideal to froth up the rum classic.
- 1 1/2 ounces unaged rhum agricole, preferably Rhum Barbancourt
- 3/4 ounce yuzu and lemon juice blend (equal parts yuzu juice and lemon juice)
- 3/4 ounce yuzu pectin syrup (see Editor’s Note)
- 1/4 ounce clairin, preferably Distillerie Patrick St. Surin
- 1/4 ounce yellow Chartreuse
- 1/4 ounce simple syrup
- sprig of mint
- Combine all ingredients in a mixing tin and dry-shake without ice.
- Add ice and shake until chilled.
- Double-strain into a coupe.
Yuzu Pectin Syrup
After zesting and juicing yuzu fruit, weight leftover pulp, seeds and husks, and combine with equal parts sugar (by weight). Mix and allow to macerate for 24 hours. Once macerated, press through a China cap strainer, using a ladle to squeeze out as much liquid as possible. Bottle and refrigerate.