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Japanese citrus bitters: floral, sharp, more perfumed than lemon.
Japan and the United States, 21st century
Followed yuzu's spread onto Western menus in the 2010s, alongside shochu and Japanese whisky.
Yuzu peel steeps in neutral spirit with gentian or a similar bittering root, capturing the oil rather than the juice.
High floral citrus, grapefruit and mandarin, finishing dry and slightly piney.
Did you know
The peel carries the aroma; yuzu juice alone would never give a drink this lift.
Also known as: yuzu bitters