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.


  • 2 ounces London dry gin, such as Hayman’s London Dry
  • ½ ounce yuzu juice
  • ¾ ounce simple syrup
  • 1 ounce aquafaba (or egg whites)
  • 4 Thai basil leaves
  • Peychaud’s bitters


  1. Pour simple syrup into shaker and muddle Thai basil leaves into simple syrup.
  2. Add remainder of ingredients and dry shake for about 10 seconds.
  3. Add 3 ice cubes and shake vigorously for about 10 more seconds.
  4. Strain cocktail into a rocks glass with ice.
  5. Top cocktail with soda so the foam rises slightly above the edge of the glass.
  6. Garnish with a Thai basil leaf and a few drops of Peychaud’s bitters.

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Updated: 2020-02-13

The Yuzu Fizz Recipe