Yuzu and Tonic

Yuzu and Tonic
Yuzu and Tonic
Yuzu, a citrus fruit that hails from Japan, adds a tart, almost floral flavor when used as a flavoring agent; Restaurant Aquavit in Manhattan pairs it with tonic water for a simple, fragrant cocktail.Helen Rosner

In Sweden, home cooks make aquavit by infusing a clear spirit distilled from grain or potatoes with an infinite variety of spices, herbs, and other flavorful botanicals. Yuzu, a citrus fruit that hails from Japan, adds a tart, almost floral flavor when used as a flavoring agent; Restaurant Aquavit in Manhattan pairs it with tonic water for a simple, fragrant cocktail.

Yuzu and Tonic
In Sweden, home cooks make aquavit by infusing a clear spirit distilled from grain or potatoes with an infinite variety of spices, herbs, and other flavorful botanicals. Yuzu, a citrus fruit that hails from Japan, adds a tart, almost floral flavor when used as a flavoring agent; Restaurant Aquavit in Manhattan pairs it with tonic water for a simple, fragrant cocktail.
Yield: makes 1 Cocktail

For the Yuzu Aquavit

  • 4 peels of fresh yuzu
  • 1 (750-ml) bottle vodka

For the Cocktail

  • 2 oz. yuzu aquavit
  • Tonic water, to top
  • Lemon twist, for garnish

Instructions

  1. Make the aquavit: Combine yuzu peels with vodka and steep for 4 weeks; strain.
  2. Make the cocktail: Add aquavit to a highball glass filled with ice; top with tonic and garnish with lemon twist.