I Carrot ‘Bout Yuzu
A delicious, citrus-forward cocktail made with simple ingredients combined in a very special way. Hand-crafted Japanese Gin made from sweet potato shochu, yuzu, and Japanese botanicals pairs beautifully with a freshly brewed red tea with carrot and masala chai. A squeeze of fresh lemon, honey simple syrup, fluffy egg white floating on top, and a dash of bitters tie the flavors together. The experience is one you’ll want to enjoy on repeat.
Like wine, a great cocktail is all about balance. During this first month of the year, I’ve found myself exploring the meaning of balance in many areas of my life. I’m scaling back from socializing and savoring the indulgences I do allow myself. For me this means taking my sweet time preparing special dishes and drinks like this one.
I’m a big believer in consistency being the key to most everything. The hustle of the holiday season, and even the summer and fall months are always a challenge for me. There are so many fun things going on and I usually have a fully booked private tasting event schedule. The beginning of the year is my time to hibernate a little and enjoy being home with good books, slow cooked meals, kitty cuddles, and close friends. It’s also a time for planning. I’m thinking about both the tangible and intangible of the year ahead. What things do I want to cultivate or eliminate? What do I want to invite in? Perhaps you can relate.
A hot cup of tea is my go-to beverage during these icy winter months. Lately, I’ve been embracing this ancient beverage in my professional life, too. More and more, my clients are asking for non-alcoholic beverage options for events both in-person and virtual. As I look to provide them with options that feel inclusive for the people forgoing alcohol, I keep coming back to tea.
Tea has many similarities with wine, although they may not seem apparent right away. Both are ancient beverages steeped in tradition (no pun intended). Both have shared structural components and come in a range of styles depending on the raw material and processing they are made with. For people looking to experience a tasting but don’t drink alcohol, it’s an awesome option!
Cocktails made with tea
Naturally, all this tasting and experimentation with tea has bled into my other love: mixology. As mentioned, tea offers wonderful components that provide structure, flavor, and aromatics to a drink. A simple brew can elevate the profile of a cocktail in a way that might otherwise require far more ingredients! If you’re keen to explore this concept, I encourage you to play around with brewing some of your favorite teas as directed, storing them in jars in the refrigerator, and incorporating them into your cocktail game. I’ll be doing the same and you’ll be seeing new cocktails and mocktails featuring tea on the site and on my Instagram feed!
Carrot by Song Tea
I discovered this amazing tea while dining at one of my favorite Denver restaurants, Sunday Vinyl. Enjoying a piping hot cup after an amazing meal was so delightful I had to ask about the vendor and order some to enjoy at home.
Song Tea & Ceramics is a San Francisco-based retailer offering “traditional, rare, and experimental” teas and ceramics carefully selected for their style and craftsmanship.
If you think carrot sounds like an odd ingredient for tea, think again. Carrot has a naturally sweet, earthy flavor that plays beautifully in this blend with burdock, South African honeybush, Chinese ginger, and Indonesian cinnamon.
About yuzu
So what the heck is yuzu, anyway? If you’re a fan of Japanese cuisine, there’s a chance you’ve come across our next flavor component and the star of this very special gin. Yuzu is a citrus fruit native to eastern Asia that is believed to be a subspecies related to mandarin oranges. It looks like a small grapefruit and is most often used in ways similar to how we might incorporate lemon into a dish. The zested rind and aromatic juice add acidity and flavor to a wide range of dishes.
YUZUGIN
If you’re a fan of gin you know how many varied styles are available from all over the world. This one is made from a base of sweet potato shochu with yuzu and hyuganatsu (a rare Japanese citrus fruit) and sansho pepper which are grown in the Miyazaki region of Japan.
The sweet potato shochu base isn’t something you see often in gin. It was selected for the body and textural richness it imparts in the spirit. Made at Kyoya Distillery, YUZUGIN represents a tradition of shochu production dating back to 1834. The spirit is made using sustainably grown botanicals which are sourced locally.
The shochu is made in small 200 liter stainless steel Japanese stills. The other botanicals are fermented separately and then blended in. This labor-intensive process allows for ultimate control and discretion for the master brewer. YUZUGIN is imported by Komé Collective. Click here to learn more and get in touch with them to find it in your area!
I Carrot ‘Bout Yuzu Cocktail Recipe
Ingredients:
2 oz YUZUGIN
2 oz Song Tea Carrot, brewed and chilled
.75 oz honey simple syrup
.5 oz fresh squeezed lemon juice
1/2 egg white
Ice
Angostura bitters to garnish
Bar Tools:
Cocktail Tin - try this one from Amazon!
Jigger - try this one from Amazon!
Preparation:
Combine YUZUGIN, carrot tea, honey simple syrup, and egg white in a cocktail tin and shake vigorously for 15 seconds. Add ice and shake another 10 seconds. Pour into a cocktail glass and garnish with angostura bitters. Enjoy!
Make it a Mocktail:
If you’d prefer to skip the alcohol, adjust the recipe to the below quantities:
3.25 oz Song Tea Carrot, brewed and chilled
1 oz honey simple syrup
.75 oz fresh squeezed lemon juice
1/2 egg white
Make it Vegan:
If you’re following a vegan diet (or just don’t feel like ponying up for ridiculously expensive eggs) try replacing the egg white with Aquafaba. Aquafaba is a vegan substitute for eggs made from chickpea broth than acts as a binding agent and works beautifully in both cooking and mixology!
Ready to give it a try?
Let me know what you think of this cocktail recipe and if you give it a try! I’d love to hear from you in the comments below.
Cheers! - Montana
Explore all cocktail recipes
Whether you’re making this delicious Fall recipe with bourbon or enjoying it as a mocktail, you can’t go wrong with the classic flavors of tart Granny Smith apples, fresh ginger, cinnamon, star anise, lemon, and the wonderful tang of a handcrafted cocktail shrub.. Top the whole thing with sparkling apple cider and garnish with an apple chip, and you’ll want to stay in autumn mode through winter.