Lychee Yuzu

Lychee Yuzu

Lychee Yuzu cocktail starts as vodka sour. For that matter, you can use any other sour such as rum or brandy, and it ends up with a combination of delicious tropical flavors and a slightly spicy aftertaste of pink peppercorn. It combines lemongrass peppercorn syrup, lychee, and passion fruit.

Yield: 1

Lychee Yuzu

Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes


  • 1 ½ oz Vodka
  • ¾ oz Blue Curacao
  • ½ oz Yuzu juice
  • 1 oz Lemongrass Pink Peppercorn syrup
  • 2 ½ oz Lychee juice
  • Top with Passion fruit foam
  • Garnish –  Jasmine Tea caviar - or tea of your choice


Shake with ice everything except the foam. Strain into a chilled cocktail glass. Top with Passion fruit foam. The garnish is optional - serves the tea caviar aside, in a small Chinese spoon.

Lemongrass Pink Peppercorn syrup - more syrup recipes

1/4 cup black lightly cracked peppercorns

16 gr – 2 lemongrass stalks -approx. - cut on 1/2 inch pieces

1 cup of boiling water

1 cup sugar. Stir until sugar is dissolved.

Steep for 8-10 hours before straining out the peppercorns.

Passion fruit foam

350 ml Passion fruit juice.

0.5% Xanthan gum - of the total amount

Blend using an immersion blender. Let it sit for a couple of hours in the fridge to get rid of the air bubbles. Pour it into the ISI canister and charge it with one N20 cartridge for a 0.5L canister.

Shake the Cream Whipper a few times and put it into the refrigerator for at least two hours. If you need the foam right away, it will take at least 10-15 min. to get proper foam.

Tea caviar - I used the Basic Spherification method

Make the tea by steeping 3-4 tea bags in hot water for about 10-15 minutes. Strain it and let it cool down.

Sodium Alginate Solution

Dissolve Sodium Citrate into the liquid.

Blend the mixture with 2 g of sodium alginate.

Let it rest to get rid of the air bubbles.

You can keep it overnight in the fridge for the bubbles to dissipate or slowly fine strain it to eliminate as many bubbles as you can.

Another option is to mix the SA with a third of the mixture.

Bring it to a boil, and let it cool down to room temperature. Add the rest and blend again.

Calcium Chloride Bath

Dissolve 2.5 g of calcium chloride into 500 mL of cold water in another vessel.

Use a catheter syringe with a wider tip opening or a squeegee bottle.

Squeeze the liquid slowly out - drop by drop from about an inch and a half to 2 inches from the Calcium Chloride bath.

Use a slotted spoon to remove the caviar from the Calcium Chloride bath and rinse it into another vessel filled with cold, clean water. Strain and store in the fridge. The liquid inside the spheres starts to jellify slowly in about 20-30 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 697Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 371mgCarbohydrates: 142gFiber: 26gSugar: 79gProtein: 10g

This data was provided and calculated by Nutritionix.

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