Even though we live in an age where bartenders are now called mixologists — makes them sound more scientific, doesn’t it? — many are finding inspiration in the old ways of mixing drinks by creating their own tinctures, bitters and infusions.
The Asian citron — called yuzu in Japanese and yuja in Korean — has become a popular flavor for beverages and even frozen yogurt. In Koreafornian fashion, I’ve created an infused booze combining Korea’s most popular citrus fruit and alcohol, Yuja Soju Tincture. It’s perfect for flavoring club soda, seltzer water or cocktails.
Some have gotten into a bit of trouble with state alcohol enforcement agencies for making their own infused alcohols. For example, technically this recipe is illegal in California, although it appears the law isn’t going to be enforced, for now.
But those who are able to spread their wings and create their own new and improved flavored alcohols also are resurrecting older cocktails imbibed in the 1920s and earlier.
- 8 ounces of soju
- zest from one yuja, finely grated
- Fill a small canning jar with the soju.
- Add the zest to the soju.
- Close the jar and shake it vigorously for several seconds.
- Shake the jar every day for three weeks.
- Filter before use.
- Drink chilled.
Yuja Soju Tincture
8 ounces of soju
zest from one yuja, finely grated
1. Fill a small canning jar with the soju.
2. Add the zest to the soju.
3. Close the jar and shake it vigorously for several seconds.
4. Shake the jar every day for three weeks.
5. Filter before use.
6. Drink chilled.