Yuzu, the lemony citrus fruit that’s a staple in Japan, provides the essential flavor and aroma for Yuzuri, a new Japanese liqueur. The whole fruit — peels, juice and pulp — steeps for a month in a spirit made from rice. The liqueur is then lightly sweetened. The result is almost colorless, with a flavor that’s citrusy, hinting of lemongrass and more tart than sweet. I’d keep it on the bar to add a new dimension to tart-sweet cocktails like a sidecar or a whiskey sour: Yuzuri, $37.99 for 750 milliliters, Hi-Time Wine Cellars, Costa Mesa. Calif., hitimewine.net.
Follow NYT Food on Facebook, Instagram, Twitter and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
Continue reading the main story