- 1 ½ oz. Belle Isle Yuzu Ginger
- ½ oz. gin (we used Roku Japanese Gin)
- ½ oz. grapefruit juice
- ½ oz. lemon juice
- ¾ oz. yuzu kosho syrup (see below)
- top with club soda
Add all ingredients besides club soda to a mixing tin with ice. Shake and double strain into a Collins glass over fresh ice and top with club soda. garnish with a lemon wheel.
For Yuzu Kosho Syrup:
Add ½ cup granulated sugar and ½ cup water to a small saucepan over medium heat. Stir until sugar is dissolved, then add 1 oz. Yuzu Kosho paste (you can get this from Amazon, specialty grocery stores, or Asian groceries) to the saucepan and stir more. Let cool, then pour into a glass jar and seal tightly with a lid.