Cocktails in the sour family include the greats like margaritas, palomas, Tom Collins, and gimlets. But for riffs on these citrus classics, bartenders have found a new main squeeze. Yuzu, mainly cultivated in Japan, Korea and China, is teetering on trend status here in the United States. If you can get your hands on it, this elusive citrus can be used as a substitute for lemons, limes, or grapefruits. Cocktail enthusiasts love the knobby fruit because it’s tart, bright, and quite complex.
Taste-wise, bartenders describe it as being the love child of mandarin oranges and lemons, with characteristics of grapefruit.
“Yuzu is a wonderful ingredient in cocktails because of the citrus fruit’s incredible fragrance,” says Mark Stoddard, a world champion mixologist based in San Francisco. “Like lemon and lime, it provides robust tartness and acidity that helps balance cocktail recipes; however, yuzu has a unique perfume unlike any other fruit.”
While some describe yuzu’s scent as citrusy with an herbaceous note, Stoddard says he picks up an alluring, almost floral component that adds an intriguing layer of complexity in cocktails. In addition to using the fresh-squeezed juice in drink recipes, he peels the skin off to add incredible flavor to syrups, preserves, and tea.
Here’s what else you need to know about yuzu, the tangerine-sized fruit that landed on Whole Foods list of 2022 food trends and that bartenders across the country love experimenting with in craft cocktails.
kun7 / Shutterstock
Where to Find Yuzu
Yuzu can be a bit tough to track down, which just adds to the fruit’s mystique. Where are the best places to start looking? Denver-based mixologist Jordan Lyon suggests searching at the nearest Asian markets. Managing the bar at sushi and omakase hotspot Foraged, Lyon is a frequent yuzu user for Japanese twists on cocktails—including a mule concocted with gin, honey simple syrup, ginger beer, cucumber and shiso (an herb in the mint family).
Depending where you are in the country, you may actually be able to find locally grown fruit. Stoddard says you can find the rare fruit at farmers markets with citrus vendors—most commonly in California, Hawaii, Arizona, Texas, and Florida. If you’re not finding it at the local markets, Stoddard suggests trying your luck at online grocer Marx Foods.
Predominantly cultivated in Asia, most fresh yuzu is banned from U.S. importation partly because crop pests could affect local plants, Stoddard explains. As for the fruit produced in the United States, you can find it seasonally—November through February—in gourmet or Asian grocery stores.
Also, worth noting is that the juice yield is on the low side for citrus and the fruit is already expensive, Stoddard says. So if you’re looking to make batch cocktails, sudachi (a sour citrus from Japan) has a similar flavor and aroma, he says, while providing much more juice.
How to Use Yuzu in Cocktails
As yuzu becomes more popular stateside, you can find some damn good cocktail mixers and booze infused with the fruit. Yakami Orchards makes a pasteurized yuzu juice. Stoddard also recommends Kimino yuzu sparkling juice for fantastic two-ingredient cocktails.
The Perfect Purée also has Yuzu Luxe Sour with lemongrass and Kaffir lime complementing the tartness of the juice.
Yuzuri Liqueur is a Japanese citrus spirit with enough depth to sip on its own or it can be used for spins on palomas and whiskey sours. The liqueur delivers an authentic taste of the citrus because freshly picked fruit is squeezed, then the whole fruit, peel, and seeds are left to steep in a spirit made from local rice and pure mountain water.
Dan Oskey, the co-founder of Tattersall Distilling in Minneapolis, likes using it in mixed drinks because it lends a combination of the familiar and the slightly unexpected.
“In citrus cocktails such as a French 75 or a Tom Collins it offers a complexity that can’t be attained with traditional lemon,” Oskey says.
Something to keep in mind when using yuzu in cocktails is that a “a little goes a long way,” says Natasha Velez, a shochu expert and iichiko’s master mixologist. She recommends mixing 0.25-0.5 ounces of yuzu with 0.5 ounces to 0.75 ounces of lemon or lime juice for a complex but well-balanced citrus mixer.
5 Yuzu Cocktails You Can Make at Home
Want to incorporate yuzu in your DIY cocktails? Bartenders have shared some of their favorite yuzu recipes. Here are five to try.
1. Yuzu Smash (above)
For this Yuzu Smash, bartenders at the Lounge at Intersect by Lexus make their own in-house lemon cordial with sugar, lemons and grapefruit juice that requires some advanced planning. To keep things simple, you can buy a bottle of lemon cordial. This lower-proof cocktail has some qualities of lime, grapefruit, and sweet orange and is both acidic and aromatic, says Nicholas Bennett, who developed the recipe.
Ingredients:
2.5 oz riesling
0.5 oz Fino sherry
0.5 oz lemon cordial
2-3 wedges of yuzu
Instructions:
In a shaker tin, muddle the yuzu to release the citrus and oils.
Add remaining ingredients and shake over ice.
Strain into a rocks glass with chipped ice and garnish.
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2. Yuzu Gimlet
The Four Seasons Hotel Kyoto has reinvented a gin classic with yuzu. For the drink, Kyoto bartenders use local Ki No Bi Gin, but you can swap in your favorite herbaceous gin.
3 dashes of yuzu bitters (or orange bitters if unavailable)
Yuzu or citrus wheel garnish if available
Instructions:
Add the gin, yuzu liqueur, and bitters to a shaker and shake with ice until well-chilled.
Strain into a chilled cocktail glass or a rocks glass filled with fresh ice.
Garnish with a yuzu or citrus wheel.
Yuzu Highball from Cooper LoungeCourtesy Image
3. Japanese Highball
The bar team at Cooper Lounge, a cocktail bar in Denver’s historic Union Station, makes a bubbly, easy-to-sip cocktail with Japanese whisky.
Ingredients:
2 oz Akashi Single Malt Whisky
Bar spoon of yuzu juice
Splash of club soda
Fresh mint bouquet and lemon wheel
Instructions:
Add ice to a highball glass and stir until the glass is frosted.
After pouring out any excess water, the glass and ice is now ready for the whisky and juice. Once poured, stir with ice precisely 13 times before adding more ice and topping everything off with soda water.
Add fresh mint bouquet and lemon wheel as garnish.
Yuzu martiniCourtesy Image
4. Yuzu Martini
Since it’s hard to find fresh yuzu and tough to produce enough juice from the fruit to use in cocktails, mixologist Alexa Delgado recommends buying juice or concentrate from an Asian market. Delgado, who is behind the mixology program at The Living Room Bar within Orlando’s new Lake Nona Wave Hotel (opening in Dec. 2021), created this vodka cocktail with yuzu concentrate that she says is slightly bitter with a touch of sweetness. “I prefer using the concentrate in my cocktails because I love for the flavor to really stand out and be complemented by the other ingredients,” Delgado says.
Ingredients:
2 oz vodka
1 oz pomegranate juice
0.75 oz Lyre’s Orange Sec (zero-proof triple sec alternative so the cocktail is less strong)
0.25 oz yuzu concentrate
0.25 oz simple syrup
Instructions:
Combine all ingredients into a mixing tin.
Fill 3/4 of the tin with ice and shake well.
Double strain into a coupe or martini glass using a mesh strainer.
Express orange peel over the rim of the glass.
Yuzu spritzCourtesy Image
5. Yuzu Spritz
An expression of shochu, iichiko’s Saiten cocktail has an umami-like character. It pairs especially well with yuzu for a Japanese rendition of a spritz.
There’s no doubt when the weather turns colder as we settle into winter, stouts take center stage. And while we enjoy all its iterations: standard stout, imperial stout, and robust barrel-aged stouts, we think this malty, chocolate-filled beer’s close cousin deserves a little respect as well. Of course, we’re talking about the oft-overlooked porter. And the best porters, oh buddy, they’ll have you rethinking your seasonal bevvie of choice.
For those uninitiated, the porter style had its genesis in England like many other iconic beer styles. It first appeared in the 1700s and is (you guessed it) named after porters—individuals tasked with transporting luggage.
A confusing origin story
“Stout is the direct descendant of porter. In the 1700s, it was common to use the word ‘stout’ to refer to a bolder, higher-alcohol version of any beer style, much in the same way we use the word ‘imperial’ today,” says Zach Fowle, advanced cicerone and head of marketing for Arizona Wilderness Brewing Co. in Phoenix, AZ. “Porter was the most popular beer of the day, and over time, “stout porter” became a popular variant. But by the late 1800s, demand for regular porters evaporated, and stout porter shortened simply to stout.”
But more has changed between the 1800s and today than just our penchant for wearing top hats. “Today, most brewers seem to market beers as either stout or porter based on vibes, rather than on any notable stylistic differences,” he says.
Specifically, porters are known for their dark, almost pitch-black color and rich, sweet flavor profile. If you were to drink a porter and a stout side by side, you might even have difficulty discerning the differences between the two.
Stout versus porter is an enduring topic of discussion in the brewing industry. “While there’s no debating the porter came first—and stout used to be called stout porter, so it was a stronger version of a porter—the lines have become very blurred over the years,” says Rob Lightner, co-founder of East Brother Brewing in Richmond, CA.
“I would venture that even among professionals, a blind taste test would often yield inconclusive results,” says Lightner.
The difference between porters and stouts
Porters tend to be on the milder, more chocolatey end of the spectrum, Lightner says, whereas stouts are typically a little stronger and more roasty. Of course, this isn’t a hard and fast rule
Fowle agrees, “Porters tend to be fruitier, sweeter, and less bitter than stouts, with cocoa and caramel flavors in balance with dark malt bitterness. And stouts are usually hoppier, drier, maltier, and more coffee-forward—and may even have a touch of acidity.”
Whether or not they fit neatly into boxes, one thing’s for sure: both make for incredible cold-weather brews.
“As the nights grow longer, drinking a light, summery beer just doesn’t seem right,” says Fowle. “Porter is the perfect style for the transition to winter: warming and toasty yet not too heavy, with flavors of coffee, chocolate, and pie crust that correspond with autumn weather and holidays.”
It’s the perfect time to broaden your repretoire. Sweet, robust, warming, and well-suited to the season, here are the best porters to drink now.
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1. Deschutes Black Butte Porter
There are few porters more well-respected than Deschutes’ iconic Black Butte Porter. It’s brewed with Cascade and Tettnang hops as well as 2-row, Chocolate, Crystal, and Carapils malts as well as wheat. This 5.5% ABV year-round offering is great for cold-weather drinking because of its mix of roasted malts, coffee, and chocolate. It’s a robust, subtly sweet beer perfect for imbibing on a crisp fall night.
The key to 360-degree muscle: 90-degree eccentric isometrics. It might seem like we’re throwing a lot of geometry at you, but the concept behind time under tension (TUT) is simple, says Joel Seedman, PhD, owner of Advanced Human Performance: “Perform the lowering phase of a movement in a slow, controlled fashion, usually 3 to 5 seconds; pause in the stretched position, typically around 90 degrees; then perform the lifting phase in a powerful yet controlled fashion.” Believe us, a time-under-tension workout can humble even seasoned lifters…Eccentric isometrics are like the pressure cooker of training.
“Rather than mindlessly performing slow-tempo reps, you’re using the increased time under tension as a means to fine-tune your body mechanics and alignment, which requires more mental engagement and focus,” Seedman adds.
If you want to forge functional muscle mass and strength while simultaneously bulletproofing the joints and connective tissue, give this 10-move, full-body eccentric isometrics workout a go.
Directions
Perform the following moves as 90-degree eccentric isometrics following the above protocol. Use heavy weight, but not at the detriment of proper form. Rest 60 to 90 seconds between sets and 2 minutes between circuits. Perform once every 2 to 4 days for optimal results.
Best Time-Under-Tension Workout for Total-Body Strength
Circuit 1
Marius Bugge
A. Barbell Back Squat
Set a squat rack up with heavy weight, then grasp bar and step under it. Squeeze shoulder blades together, then stand to unrack bar and step back with feet shoulder-width apart. Inhale, hinge at hips and slowly bend knees to 90 degrees. Pause, keeping natural arch in low back, then extend through hips to powerfully stand. 3 x 4-6 reps
Marius Bugge
B. Renegade Row
Start in the top position of a pushup with hands shoulder-width apart on moderate-to-heavy dumbbells (shown). Explosively drive right elbow back to row dumbbell toward ribs while balancing on opposite hand and feet. Pause, then slowly lower weight, stopping a few inches above floor. Switch sides after all reps are done. 3 x 5 reps each side
Circuit 2
Marius Bugge
A. Dumbbell Bentover Row
Stand with feet hip-width apart, holding two moderate-to-heavy dumbbells in front of thighs, palms facing you. Push hips back and hinge torso forward so it’s nearly parallel to floor, soft bend in knees. Dumbbells should be near shins. Drive elbows back to row weights toward ribs. Pause, then slowly lower down for 3 to 5 seconds. 3 x 4-5 reps
Marius Bugge
B. Incline Dumbbell Chest Press with Legs Raised
Set an adjustable bench to a 30- to 45-degree angle and lie back with dumbbells in either hand. Engage core and lift legs off floor, flexing feet. Press weights overhead, palms in. Slowly lower to 90 degrees, staying tight and compact. Pause, then drive weights up directly over chest. 3 x 4-5 reps
Circuit 3
Marius Bugge
A. Dumbbell Bulgarian Squat
Stand lunge-length in front of a flat bench, holding heavy dumbbells in each hand by your sides, palms facing in. Rest the ball on top (shoe’s laces) of your right foot behind you on the bench. Slowly lower your body until your front thigh is parallel to the floor. Pause, then drive through your heel to stand. Switch sides after all reps are complete. 2 x 3-4 reps each side
Marius Bugge
B. Single-leg Romanian Deadlift
Stand with feet hip-width apart holding dumbbells or kettlebells. Drive right leg up, foot flexed, knee aligned with hip, making a 90-degree angle. Hinge at hips as you slowly lever your torso toward floor, lowering weights and driving right leg back for counterbalance. Hold, then squeeze glutes to reverse. 2 x 3-4 reps each side
Circuit 4
Marius Bugge
A. Pullup
Hang from a pullup bar using an overhand grip with legs extended and feet flexed. Engage lats and draw shoulders down your back, then pull yourself up until chin is higher than hands. Pause at the top, then slowly lower. Pause at bottom, then reset before your next rep. 2-3 x 4-5 reps
Marius Bugge
B. Kneeling Overhead Barbell Press
Hold a bar with moderate-to-heavy load at shoulder level with forearms perpendicular to floor. Kneel at end of bench with feet flexed to grip edge for support. Inhale, engage your core and glutes, then press the bar overhead, pushing your head forward so it passes your face, exhaling at the top. Slowly lower until elbows are at 90 degrees, then hold to maintain tension. Begin your next rep from here. 2-3 x 4-5 reps
Circuit 5
A. Dumbbell Pushup
Place hands on dumbbells (this provides greater range of motion) at shoulder width and feet wider than shoulder width with just toes touching the ground. Keep head neutral and hips high to increase tension on core, chest and tris and reduce stress on spine. Slowly lower to the floor. Stop once elbows hit 90 degrees, pause, then push up to start. 1-2 x 6-8 reps
B. Biceps Curl
Stand with feet hip-width apart with moderate-to-heavy dumbbells in each hand hanging by sides. Engage biceps to curl the weights up, keeping upper arms still. Pause at the top, then lower slowly. Don’t let arms drop all the way down to keep greater time under tension on biceps. 1-2 x 6-8 reps
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If you haven’t picked up a jump rope since elementary school, you’re missing out on a fantastic cardio workout. Not only will you burn a ton of calories in a short amount of time—200 to 300 calories in 15 minutes—but jump ropes can also improve your coordination and agility. Better yet, jumping rope doesn’t require much space, so it’s easy to do at home, and it’s often more mentally stimulating than jogging or swimming.
Choosing a Jump Rope
When deciding which jump rope is best for you, it’s important to determine what your goals are. While lightweight speed ropes are popular for cardio-focused training, weighted or drag ropes will be best for those focused on strength training.
No matter what your training goals are, we’ve got you covered with this roundup of 10 jump ropes from top brands including Crossrope, TRX, Rogue, and more.
The Best Jump Ropes of 2022
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