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Yuzu Sgroppino

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Winner of Netflix’s Drink Masters, LP O’Brien is behind this variation of the sgroppino, a summertime favorite in Venice, Italy, which is typically made with lemon sorbet, vodka and prosecco. Here she puts her own twist on it by using yuzu, an aromatic citrus fruit that mixes the tartness of lemon with the slight bitterness of grapefruit. Combining the fruit’s zest with sugar (a technique used in many classic punches and cocktails) releases the oils from the zest to create a concentrated citrusy mixture. Don’t be put off by the ingredient list; both yuzu and shio koji (a paste that is often used as a marinade or seasoning in Japanese cooking) are available at Japanese and some other Asian markets. The recipe makes enough yuzu-koji syrup for several drinks and can be stored for up to 2 weeks.

Prep Time 15 minutes
Cook Time 0 minutes
Servings 1

Ingredients

For the yuzu-koji syrup:

  • 1 cup (8 oz./250 g) sugar
  • Zest from 4 yuzu fruits, cut into strips using a vegetable peeler
  • 1 Tbs. plus 1 tsp. shio koji
  • 1 oz. (30 ml) London dry gin, preferably Fords
  • 1/2 oz. (15 ml) fresh lemon juice
  • 1 scoop lemon sorbet
  • 2 oz. (60 ml) chilled prosecco
  • Mint leaf or mint sprig for garnish

Directions

To make the yuzu-koji syrup, in a vacuum bag, combine the sugar and yuzu zest. Vacuum seal the bag and refrigerate overnight. (Alternatively, if you don’t have a vacuum sealer, you can place the sugar and yuzu zest in a bowl and mash together vigorously using a muddler until the sugar is moistened.) Cover and set aside overnight.

In a small bowl, whisk together the shio koji with 3 tablespoons water until dissolved. Pour through a double layer of cheesecloth into a clean bowl to strain out any solid particles. Pour the contents of the vacuum-sealed bag into a sieve placed over the bowl. Using a rubber spatula, press firmly on the peels to extract any liquid remaining in the zest. Discard the zest. Stir to combine. The mixture can be stored in a covered container in the refrigerator for up to 2 weeks.

In a cocktail shaker filled with ice, combine the gin, lemon juice and 1/2 oz. (15 ml) of the yuzu-koji syrup. Shake vigorously until well chilled.

Place the sorbet in a double old-fashioned glass. Strain the gin mixture on top of the sorbet, then gently pour the prosecco on top. Garnish with the mint and serve immediately. Makes 1 drink.

Drink courtesy of LP O’Brien