Cocktail Friday: Yuzucello Attempt #1 Results!

by Tokyo Terrace on January 28, 2010

Remember a really long time ago when I put up a post about our Yuzucello project? Well, it is time to share the results. But first, a little background…

Here are the basic steps we went through during the 60 day process:

It looks simple, but there was a lot of waiting around, wondering what was going on inside that jar and if it would be amazing. Or not. What a lesson in patience! In addition to the waiting, we added simple syrup about 1 month into the process. A couple weeks after the syrup was added, we did a little taste test. Slightly bitter. Added more syrup. Taste tested again. Still bitter. Added a bit more syrup (each time we added just under 1/4 cup). Tastes awesome but now there is too much water in it and it freezes. Boo. On the plus side, the taste is great and it is actually a very nice digestif at the end of a fabulous meal.

If we were to do this again, here is what would change:
1. Use vodka with a higher alcohol content. We were warned by a few of you and should have listened. But we were stubborn. I will say that we had trouble finding anything very high in alcohol content, so we made do with what we had. For the record.
2. Be very, very thorough in removing the pith (the white part of a citrus peel). Thorough to the point of a possible mental breakdown. It is probable that the bitterness would lessen.
3. Remember that we are not professionals. Yet. Practice makes perfect, so I guess we’ll just have to keep trying until we get it right! Poor us.

Overall, this was a very fulfilling experience. We learned a lot and have certainly gained a new appreciation for those that do this often. It is tedious, sometimes anxiety inducing, but has the potential to be extremely rewarding.

Since this didn’t turn out as well as we’d hoped, I’m going to hold off on posting the recipe until it is perfected. Wouldn’t want anyone being disappointed! In the meantime, pour yourself a nice glass of wine or browse the other Cocktail Friday recipes to find something to celebrate the weekend. Happy Friday everyone! Kanpai!

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Tagged as: Cocktail Friday, Cocktails, Japanese, Japanese drinks, limoncello, yuzu

  • http://dhaleb.com Dhale

    You’ve inspired me to make my own something-cello. My boyfriend has been dropping major hints about infusing alcohol at home and reading about your experience has motivated me. Love all your beautiful photos and good luck on your next attempt!

  • http://www.sense-serendipity.blogspot.com Divina

    I’ve been wondering how your yuzucello turned out. Now, I’ve got my answers. I remembered I told you about making something out of calamansi. :D I changed my mind. Great experiment and cheers for more success on the yuzucello.

  • Jan

    How refreshing that you are willing to post your struggles with this project. We all know that you will persevere. Love the photos!

  • http://wasabiprime.blogspot.com wasabi prime

    It’s all about the process, no? I’ve done it with lemons, and yes, it’s quite a bit of work. I actually have a big bottle a friend made for me for Xmas, which was a godsend, since I didn’t have to make it!! Even if you’re not just having it straight up, it’s great to mix with other things like sparkling wine, or mix it with your rosemary simple syrup and some seltzer water for a little spritzer cocktail.

  • http://messycook.blogspot.com Isabelle

    Love the pale yellow colour of the finished yuzucello! It’s nice to hear that the experiment turned out, and that you got some great lessons AND a delicious beverage out of it – it would be a shame to have waited so long, otherwise. I’m quite tempted to try this out with meyer lemons, since yuzu is impossible to find where I live (especially since meyers have so little pith… bonus!)

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    [...] This post was mentioned on Twitter by Brian Lew, Rachael White, Rachael White, Jan Cahill, DhaleB and others. DhaleB said: RT @tokyoterrace: {New Post: Yuzucello Attempt #1 Results!} https://tokyoterrace.com/?p=1988 http://fb.me/4VQv5sV [...]

  • http://www.houseboateats.com Talley

    Cool! I’ve been anxiously waiting to hear the results of this experiment. Sorry to hear it wasn’t as perfect as you hoped, but it sounds like it’s still quite tasty. Regarding the bitter pith, those microplane grater/zester things have worked great for our citrus-cellos – yielding almost no white pith (though it can take a little longer to zest them). and good luck finding some higher proof alcohol around there… might give you more leeway with the final adjustments?
    Looking forward to more future experiments.

    Love the new look of the blog! congrats on the move!

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  • http://www.alessandromeucci.com alessandro

    We were there!!! We were there!!! Drinking yuzucello with R’n'B!!! Guys you’d better come to Tokyo to enjoy it. Salute!!!

  • http://www.eatlivetravelwrite.com Mardi@eatlivetravelwrite

    Beautiful Rachael, even if it wasn’t perfect. There’s always next time! We made our own limoncello last year and had a similar result – nice but not quite right.

  • tokyoterrace

    Thank Mardi! Glad you liked the post :) I will definitely try this again and I’m at least glad that the Yuzucello was drinkable. Not a complete failure!

  • tokyoterrace

    Yes! Alessandro, I’m glad you and Rose were able to share the Yuzucello with us. Cheers!

  • tokyoterrace

    Talley: It was quite an experience! I think finding the right alcohol would make all the difference. I’m kind of glad we made it the way we did the first time around. It is nice to learn from experience to better understand why something does or doesn’t work. Although, this really did not turn out badly, just not exactly what we expected! Thanks for checking in again!

  • tokyoterrace

    Hi Isabelle! Yes, the color was quite lovely. I am very relieved that we are able to enjoy this after so much time. Totally worth it!

  • https://tokyoterrace.com/2010/05/cocktail-friday-yuzu-tonic/ Cocktail Friday: Yuzu Tonic — Tokyo Terrace :: An American Foodie in Tokyo

    [...] few months ago, hubs and I made Yuzucello. Surprisingly, there is still plenty left and I have been finding some great ways to use it up. We [...]

  • https://tokyoterrace.com/2010/05/cocktail-friday-homemade-umeshu-plum-wine/ Cocktail Friday: Homemade Umeshu (Plum Wine) — Tokyo Terrace :: An American Foodie in Tokyo

    [...] with the yuzucello I made in the fall, we will all have to wait patiently for the results! A little more patiently for [...]

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