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Curaçao's peel method aimed at yuzu: aromatic Japanese citrus with a bitter edge.
Japan and France
A modern crossover, taking the curaçao technique of macerating dried citrus peel in spirit and turning it on yuzu as Japanese citrus arrived on Western bar menus.
Yuzu peel, sometimes with bitter orange alongside, macerates in a spirit base and is sweetened. The peel carries the aroma, since yuzu yields too little juice to lead.
Floral yuzu zest over candied orange, with a pithy bitterness on the finish keeping it clear of syrup.
Did you know
Yuzu is roughly half seed by volume, so almost every yuzu bottle on a bar shelf is built from peel and a small amount of hard-won juice.
Also known as: yuzu curacao
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