Gin, amaro, hopped grapefruit bitters, yuzu juice, and dried hibiscus flower petals make up the Zugunruhe cocktail at Joule. Jessica Stein
Bartenders love new toys, and their constant search for unique and promising ingredients happily results in flavorful experiences for the rest of us.
The current favorite plaything of Seattle drink shakers isn’t an obscure amaro or esoteric Bolivian brandy (don’t worry, they have those too). Rather, it’s a Far Eastern citrus once used only sparingly in cocktails and now finding favor with barkeeps and the neophiliacs they serve.
Yuzu, the lemon-like fruit grown in East Asia, is popping up on menus all over town, adding much-needed variety to tired citrus palettes.