Yuzu, for those who have not been introduced, is a citrus fruit of East Asian origin; it is milder in flavor than lemon, with floral notes, slight sweetness, and the texture of an orange or grapefruit. It is bright and delicious, with a distinct, recognizable flavor. This Asian orb is edible as a whole, but traditionally, its rind and juice are most often used—generally in drinks or salad dressings.
Formerly eschewed for its high cost and the lack of quality, imported product, the fruit is now being grown in California and global costs are coming down. This may be why we have been noticing a sharp rise in the number of yuzu cocktails on menus across the country. Or maybe it is just that bartenders are only now gaining an appreciation for the bright, delicate flavor. In any case, yuzu-based cocktails are sweeping this season’s bar scene. Here are eight of our favorites.