Yuzu and Kumquat Cocktail
4 servings
400 minutes
Recipe by Vasily Zheglov, head bartender at Asiatique Kitchen x Bar.
Calories1092.3kcal
Proteins0.6grams
Fats0.3grams
Carbohydrates264.3grams
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
Kaffir lime leaves
to taste
1
Prepare pineapple syrup. Add sugar to water, put on heat and bring to a boil. Remove from heat and cool.
- Sugar: 1 kg
- Water: 500 ml
2
Add pineapple pulp to the syrup and let the mixture sit for 5 hours.
- 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.
- 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.
- Prosecco: 70 ml
6
Garnish with lime and kumquat leaves.
- Kaffir lime leaves: to taste
- Kumquat: 5 g
