The Story Behind The Yuzu Fizz
Combining gin, yuzu juice, and aquafaba, the Yuzu Fizz is a signature cocktail at Wayan, a trendy NYC restaurant that opened its doors in 2019. Paired with the restaurant’s French-influenced Indonesian cuisine, the bright citrus and herbal cocktail holds up to a medley of dishes.
The inclusion of aquafaba, also known as “chickpea water,” is an unorthodox ingredient, but one that the restaurant says allows for a “more sustainable and approachable recipe for both vegans and those apprehensive of raw eggs within a cocktail.”
“Yuzu can at times be sharp on the palate on its own, so we added the aquafaba to provide a creamy texture that imitates what egg whites typically create in a fizz,” says Eileen Chiang, the beverage director/assistant general manager at Wayan.
While Chiang prefers aquafaba, which, once shaken, can make for a longer-lasting meringue than traditional eggs, she notes that egg whites can be used as a substitute. Chiang also recommends looking for yuzu juice, rather than the scarcely found fruit itself, at Korean or Japanese markets.
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