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