The Yuzu Gimlet was created by Dale DeGroff in the 1990’s and feature Triple Syrup. What makes me so excited about this syrup is that it has so many practical applications that cab be added to your home bar or actual bar repertoire!
This isn’t one of those syrups that you make then struggle to find a bunch more drinks to make with it because you made 750ml and you want to use it up to justify the investment.
Yuzu Gimlet
Instructions
- Add ingredients to tin
- Add ice and shake 8-10 Seconds
- Strain into chilled coupe
- Garnish with Shiso Leaf and Lime wheel.
Notes
.5 Part Agave Syrup (1:1)
.75 Part Honey Syrup (1:1) Mix together and keep in refrigerator.
Here’s links to the tools I use in this episode:
Antique Style Weighted Tin Set
Barfly Measuring Cup Jigger
Barfly Fine Strainer
Barfly Hawthorne Strainer
Leopold Coupe
Yuzu Juice
Benriner Mandoline
The New Craft Of The Cocktail by Dale DeGroff
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Good tastes, bad balance. I recommend adjusting the ratios as follows:
2 oz Gin
1 oz Triple Syrup
.5 oz Lime Juice
.5 oz Yuzu Juice
I’d try next to reduce the triple syrup to 0.75, as this is also a bit too sweet with a full ounce.