Where and What to Eat

Yuzu Marmalade

A bit of summer in a jar.

Yuzu Marmalade
Photo by Becca Sabot

I found this captivatingly sunny little jar of Japanese yuzu marmalade on the shelf at Kowalski’s, and I had to buy it, even though I had no idea what I would do with it. Yuzu is a small East Asian citrus fruit, a little like a tiny, knobbly grapefruit. The rind is an aromatic, the flesh is tart with an orangey nobility, and both come together quite elegantly in this marmalade: tart but floral with a bite. I’ve swirled it into black tea and of course spread it on toast, but being marmalade shouldn’t be so limiting. I’ve swirled it into the pan with some seared pork and mixed a bit with soy sauce for an interesting dressing on tuna poke. But one of my new favorite things to do with marmalades, especially ones of exotic nature, is to use them in a cocktail. Throw a healthy spoonful into a shaker with some bourbon and a bit of ginger liqueur or stir a bit directly into your margarita. Check out mspmag.com/yuzu for three more cocktail recipes using this bit of summer in a jar. $10.99, Kowalski’s, several metro locations, kowalskis.com —S. M.

Easy’s Yuzu | Serves 2

• Two lowball glasses
• 2 orange wedges
• 1 T. yuzu marmalade
• 2 oz. bourbon
• 3/4 oz. Averna
• 3/4 oz. Cocchi Torino
• Easy & Oskey cherry vanilla bitters (20 drops)
• 1 bottle Fulton Sweet Child of Vine beer
• Thyme sprigs

 

Method: Briefly muddle the orange wedges with the marmalade in a pint glass. Fill glass with ice and add bourbon, Averna, Cocchi Torino, and bitters. Pour into shaker and shake vigorously, then pour into lowball glasses, dividing the orange wedges. Garnish with thyme sprigs and fill with an ounce or two of beer, to taste. And drink the rest of the beer. Obviously.

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