r/Mixology

So far here’s my recipe: Vodka Sparkling water Lime Flavour essence from Woolies (Australian)

Will this work?

Hi folks, i’m looking to make a yuzu infused cointreau for a few new drinks. I’m unsure if steeping the peels of 2-3 fresh yuzu’s directly in the liqueur for a few days to a week will be sufficient (have seen this done before with gin and lemon peels). Assuming it’ll be fine, but brings me to the next thing - whether it’ll be too difficult to get ahold of fresh yuzu in my part of the US, as i’m from good old Chicago. Luckily, yellow yuzu season is upon us. Still, I like to plan for all possible outcomes, and could see potentially just using a yuzu juice or wine but it’s all new territory for me.

Go easy on this fresh meat… thanks for the help

Final bit of context - uncertain the best cocktail uses for this yuzu cointreau, and I know about Pierre Ferrand late harvest dry yuzu curaçao, but tough to get with our distributor. Was thinking in a ritzed up sidecar..? With some osmanthus blossom