How to Brewch: Yuzu Highball

Yuzu Highball - Brewch Remix

Brewch Flavor: Yuzu
Difficulty: Easy
Seasons: Spring, Summer
Trend Source: The Japanese highball is the minimalist summer drink of the moment; yuzu versions are the breakout citrus variation on craft menus
Theme: Refreshing Summer

A crisp Japanese-style highball lit up with bright yuzu.

1. Cocktail Version

Ingredients

• 7 drops Brewch Yuzu
• 2 oz Japanese whisky (or blended whisky)
• 0.25 oz fresh lemon juice
• 5 oz cold soda water
• Plenty of ice | Lemon twist for garnish

Method

1. Fill a tall highball glass to the top with ice and stir to chill the glass, then pour off any melt.
2. Add the whisky and lemon juice and stir briefly.
3. Top with cold soda water poured down the side, then add Brewch Yuzu and give one gentle stir.
4. Garnish with an expressed lemon twist.

Base spirit: Japanese whisky (40% ABV) | ABV: medium (approx 10-13%) | Glass: Highball glass

2. Mocktail Version (Zero-Proof)

Swaps

• Replace whisky -> 2 oz cold-brewed green tea (for a dry, lightly tannic base)
• Keep: 7 drops Brewch Yuzu, lemon juice, soda water

Method

Build cold-brew green tea and lemon juice over ice, top with soda water, add Brewch Yuzu, and stir once. Garnish with a lemon twist.

Zero-proof base: Cold-brew green tea | ABV: zero

3. Seltzer Version

Yuzu Sparkling Seltzer (single 8 oz / 240 ml glass)

• 4 drops Brewch Yuzu
• 8 oz / 240 ml cold sparkling water
• Garnish: Lemon twist

Method

1. Fill a glass with ice and add 8 oz cold sparkling water.
2. Add 4 drops Brewch Yuzu and stir gently.
3. Garnish and serve immediately.

Seltzer dosing: 3-5 drops primary per 8 oz glass; add accents 1 drop at a time.

4. Why It Works

Yuzu is a fizzy, fruity grapefruit-citrus blend with white grapefruit, lemon, and lime plus pleasant floral off-notes -- not bitter. That bright complexity is exactly what elevates the otherwise minimalist whisky highball into something craft-bar worthy.

5. Pro Tip

The Japanese highball is about coldness and care -- chill the glass, use hard ice, and stir as little as possible to protect the carbonation. Add the yuzu near the end so its aroma stays lifted.