Yuzu Sour

Name: Yuzu Sour
Ingredients: 1 1/2 oz Japanese whisky (Chan uses Suntory Toki); 3/4 oz Cynar; 3/4 oz yuzu juice; 1/2 oz star anise syrup; 3 drops sarsaparilla bitters (optional, Chan uses Bad Dog Bar Craft Bitters)

From Imbibe Magazine·View original →

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Ingredients

1 1/2 ozJapanese whisky (Chan uses Suntory Toki)
3/4 ozCynar
3/4 ozyuzu juice
1/2 ozstar anise syrup
3 dropssarsaparilla bitters (optional, Chan uses Bad Dog Bar Craft Bitters)

Preparation

1.
Shake all of the ingredients with ice, then double strain into a glass filled with a large ice cube. Lightly toast one star anise pod with a flame, then use as garnish.
2.
Star Anise SyrupHeat 1 quart of simple syrup (1:1). Just as it starts to simmer, add 18 grams of star anise, and remove from the heat. Let the syrup cool, and steep for 4 hours. Strain and bottle for use within 2 weeks.