Yuzu Pear Mule

I  know what you’re thinking—what is yuzu? It’s an East Asian citrus fruit native to China and Tibet, later becoming deeply rooted in Japanese and Korean traditions. In Japan, it’s even used during the winter solstice in a ritual called yuzuyu, where whole fruits are floated in hot baths to promote health and good fortune.

Flavor-wise, think of a lemon, mandarin, and grapefruit combined: tart, aromatic, and wonderfully bright. That makes it the perfect addition to this autumn twist on a classic Moscow Mule.

A traditional Moscow Mule combines vodka, ginger beer, and lime in a frosty copper mug. Here, we’re mixing it up (pun intended) with pear, rosemary, and ginger for an herbal warmth that feels perfect for fall, and a spoonful of yuzu jam and lemon juice to bring a citrusy brightness, subtle sweetness, and just a touch of bitterness. The result is a cocktail that’s both cozy and refreshing.

Ingredients:

• 2 oz vodka
• 1 1/2 oz pear juice
• 1 tbsp Kankitsu Labo Yuzu & Grape Jam (found in September's Sweet & Salty Lover's Box)
• 1 oz fresh lemon juice
• 2 oz ginger beer
• Fresh rosemary sprig, a pear slice, to garnish
• Crushed ice

Method:

1. Fill a copper mule glass (or other glass of choice) with crushed ice.
2. In a cocktail shaker, combine vodka, pear juice, lemon juice, and yuzu & grape jam. Add in a scoop of ice and shake vigorously.
3. Strain over crushed ice and top with ginger beer.
4. Garnish with fresh rosemary sprig and a few thin slices of pear.

Foodie Box Love Notes & Tricks

• Try it as a mocktail If alcohol isn’t your thing, simply swap the vodka for 2 oz of soda water. The flavors in this drink shine just as brightly without the booze.
• Upgrade your garnish Lightly torch the rosemary sprig before adding it—it releases a subtle smoky aroma that pairs beautifully with the ginger and citrus.
• Adjust to taste Prefer it sweeter? Stir in a little extra jam. Want more tang? Add another splash of lemon juice. This cocktail is easy to customize to your palate.
• Make it as a batch Combine all ingredients—except the ginger beer and garnishes—in a blender with a small scoop of ice (adjusting quantities based on the number of servings). Blend for just a few seconds until the jam has fully broken down. Don’t worry if the ice isn’t completely blended; it simply mimics the dilution you’d get from shaking the cocktail. Transfer to a glass bottle or jar and store chilled until ready to serve. When it’s time, pour over ice, top with ginger beer, and garnish.

- Kaity Potter, Creative Social Media Intern