"Yuzu Kosho Spritz | Crafted Pour"

"I wanted to make this drink something close to what I’m used to tasting, Yuzu Kosho (Yuzu and black pepper). I had a big ice bucket full of seafood platter at @earlsrestaurant with hubby (I ate most of it) last weekend, I loved dipping raw oysters in their Yuzu black pepper ponzu. No worries, there’s no raw seafood or juice in this drink!", "undefined", "Yuzu Kosho Spritz",

"Ingredients"

Yuzu Kosho Spritz By , May 8, 2009 I wanted to make this drink something close to what I’m used to tasting, Yuzu Kosho (Yuzu and black pepper). I had a big ice bucket full of seafood platter at @earlsrestaurant with hubby (I ate most of it) last weekend, I loved dipping raw oysters in their Yuzu black pepper ponzu. No worries, there’s no raw seafood or juice in this drink! I wanted to make this drink something close to what I’m used to tasting, Yuzu Kosho (Yuzu and black pepper). I had a big ice bucket full of seafood platter at @earlsrestaurant with hubby (I ate most of it) last weekend, I loved dipping raw oysters in their Yuzu black pepper ponzu. No worries, there’s no raw seafood or juice in this drink! Ingredients: - Yuzu Liqueur - Shochu Instructions: 1. Combine everything except for Prosecco in a shaker. *Ponzu is optional* 2. Shake very well 3. Strain into a wine/Champagne glass 4. Top off with Prosecco 5. Garnish with a lemon twist and black pepper 6. Enjoy! Originals,Refreshing,Signatures,Aperitif