Yuzu and Kumquat Cocktail

4 servings

400 minutes

Recipe by Vasily Zheglov, head bartender at Asiatique Kitchen x Bar.

Energy value per serving

• Calories: 1092.3
• Proteins: 0.6g
• Fats: 0.3g
• Carbohydrates: 264.3g

Ingredients

• Gin: 30 ml
• Lime juice: 5 ml
• Yuzu juice: 5 ml
• Calamansi puree: 10 ml
• Pineapple: 500 g
• Sugar: 1 kg
• Water: 500 ml
• Prosecco: 70 ml
• Kumquat: 5 g
• Lime leaves: to taste

Cooking steps

1. Prepare pineapple syrup. Add sugar to water, put on heat and bring to a boil. Remove from heat and cool.

   Required ingredients:

   • Sugar: 1 kg
   • Water: 500 ml

2. Add pineapple pulp to the syrup and let the mixture sit for 5 hours.

   Required ingredients:

   • Pineapple: 500 g

3. Muddle the kumquat and send it to the shaker. Also add gin, lime juice and yuzu, calamansi puree, and 30 ml of pineapple syrup. Shake all ingredients in the shaker.

   Required ingredients:

   • Kumquat: 5 g
   • Gin: 30 ml
   • Lime juice: 5 ml
   • Yuzu juice: 5 ml
   • Calamansi puree: 10 ml
   • Sugar: 1 kg

4. Strain the cocktail into a prepared glass with ice.

5. Add prosecco to the glass.

   Required ingredients:

   • Prosecco: 70 ml

6. Garnish with lime and kumquat leaves.

   Required ingredients:

   • Lime leaves:  to taste
   • Kumquat: 5 g