Bar Demo’s Daberu Yuzu Sour is an RTD made fancy

This is a lemon sour, but not as you know it.

“A very twisted take on a Suntory -196 — a classic ‘lemon sour’,” says the drink’s creator, Oliver Churcher. “The name comes from the text on the Suntory -196 can - ダブル レモン (da-be-ru re-mo-n).”

“The Yoghurt Foam is taken directly from the best dessert in Sydney (the Carrot Sorbet at Cafe Paci).”

Daberu Yuzu Sour

Ingredients:

• Scapegrace Yuzu Vodka
• whole lemons
• Yuzushu
• sugar
• maple syrup
• silken tofu (to clarify)
• water
• yoghurt foam
• yuzu bitters
• yuzu powder

Method:

1. Juice the lemons whole, then mix with the Yuzushu, sugar and maple syrup.
2. Clarify the mix with silken tofu.
3. Add the yuzu vodka and water to the clarified mix and carbonate.
4. Pour into a double rocks glass.
5. Top with yoghurt foam.
6. Garnish with a spritz of yuzu bitters and a dusting of yuzu powder.

Recipe by Oliver Churcher at Bar DEMO, Sydney.