Ping Pong picks up on yuzu for new cocktail


yuzu martini ping pongBartenders from restaurant group Ping Pong have picked up on this year’s trending flavour, yuzu, for a new cocktail at one of their sites.

The Jun Yuzu Martini features a green tea ice sphere floating in a mix of Jun Shochu sake, Bombay Sapphire gin and elderflower liqueur, topped with yuzu foam.

The cocktail is exclusively available at Ping Pong’s newest dim sum restaurant and cocktail bar at the London Designer Outlet in Wembley, north-west London.

Observer Food Monthly has described yuzu as “the most likely ingredient to become ubiquitous over the next few years” and Grazia magazine included the tangy Asian fruit in its “biggest new food trends of 2014”. Yuzu tastes like a cross between a grapefruit and a lime,

“We are excited by new flavours and are passionate about finding ways to create show-stopping cocktails with them,” said a Ping Pong spokesperson. “The Jun Yuzu Martini brings together the freshness of green tea with authentic Japanese sake and bittersweet yuzu. This cocktail is unlike anything we have served before, and we’re excited to offer it to our discerning customers.”

Jun Yuzu Martini

3g Matcha green tea powder
30ml Agave nectar or honey
50ml Sake
20ml Elderflower liqueur
15ml Bombay Sapphire gin
1 lemon
28g ProEspuma Cold
60ml Sugar water
1 tsp Yuzu paste

To make the green tea ice, blend together green tea powder, 300ml of water and the agave or honey. Freeze into ice cubes. To make the cocktail, shake together the sake, liqueur and gin. Squeeze the zest of the lemon into the drink and discard. Pour into a glass and add the green tea ice. For the yuzu foam, add 100ml of lemon juice, 22ml of water, sugar water, yuzu paste and the ProEspuma Cold to a whipped cream canister. Top the cocktail with the yuzu foam.


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