Yuzu Spritzer

Time 5 minutes
Yields Makes 1 drink
Yuzu Spritzer
(Mariah Tauger / Los Angeles Times)

Using a vegetable peeler or sharp paring knife, remove the yuzu zest in a long, winding strip. Spiral the zest up the sides of a highball glass, then fill the glass with ice.


Squeeze 2 tablespoons juice from the yuzu and pour into the glass. Add the simple syrup, then top off with sparkling water. Serve immediately with a stirrer for mixing.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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