Yuzu Jasmine Spritz Mocktail With Cheese Pairings
This mocktail is light and refreshing. Most importantly, it achieves the complexity you want in a cocktail even without the alcohol. That’s thanks to yuzu marmalade, which combines a tart, true citrus flavor with floral depth. We accentuate those floral notes with the addition of jasmine tea. Plus, bubbles always work well with cheese! Speaking of which, we include three cheese pairings perfectly suited to sample as you sip.
Featuring
prep time
10minutes
assembly time
5minutes
Serves
4people
preparation & ingredients
1/4 cup Kuze Fuku & Sons Yuzu Fruit Spread
1 Tbsp. honey
3 bags jasmine tea
250 ml. tonic water
Candied citrus peel (optional)
Vermont Creamery Bonne Bouche
Mystic Cheese Co. Melinda Mae
New York State Yellow Cheddar
Heat 16 ounces of water on the stove or in the microwave until just under a boil (about 170 F). Place the tea bags in a heatproof bowl or pot, and pour the hot water over them; steep for 5 minutes, then remove the bags. Add the honey to the tea, and stir until dissolved. Chill uncovered in the fridge until cold, at least 3 hours.
Add the tea and yuzu spread to a blender; blend for 1 minute. There should still be small visible yuzu pieces.
Split evenly into four coupe glasses; top each with a generous splash of tonic and a piece of candied citrus peel for garnish (if using).
