Yuzu juice, raw honey, ginger & sparkling water — Japan in a glass
Yuzu has been cultivated in Japan and Korea for over 1,200 years. Its essential oils are so prized that a single yuzu peel dropped in a bath on the winter solstice is a traditional Japanese health ritual (yuzuyu). The juice is intensely aromatic and tart, requiring far less than lemon juice to achieve the same effect.
Fresh yuzu is seasonal (autumn-winter) and expensive; bottled yuzu juice (look for Japanese brands like Yakami Orchard) is excellent. Start with 20ml — yuzu is intense. For a Yuzu Sour variation, add a squeeze of lemon and shake over ice before topping with sparkling water.