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.
