Created by Jason Ferris for Sushi Samba at the Palazzo, $12.

“Yuzu has a perfume that is very distinctive, so I have combined it with grapefruit vodka and fresh lemon and lime juices to create the perfect marriage of citrus,” Ferris says. “The sugar rim offers a great contrast and gives the guest the ability to control how sweet or tart the drink tastes.”

  • 1½ ounces Finlandia grapefruit-flavored vodka
  • ½ ounce yuzu
  • 1 ounce sour mix
  • ½ ounce simple syrup
  • dash of grenadine ice
  • wedge of lime for garnish
  • sugar for rim

Combine all ingredients in a cocktail shaker with ice and shake well, then strain into a chilled martini class and serve with a wedge of lime.

To do a sugar rim, wipe the edge of the glass with the wedge of lime, then gently dip rim into shallow plate of sugar.



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