You Snooze Yuzus
almond cookie, bright
yuzu whey
lemon cream greek yogurt
amaretto
buchu leaf
aperitif
vodka
w/ amaretti cookie powder
45ml lemon cream greek yogurt vodka
7.5ml amaretto
7.5ml cocchi americano
1.0ml buchu leaf tincture
45ml yuzu whey
45ml water
7.5g sugar
0.75g citric acid
0.15g salt
Lemon Cream Greek Yogurt Vodka
Mix 300g of lemon cream greek yogurt with 1L of vodka. This process works best if kept cold.
Distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
You'll be left with a nice clear product that is tangy and carries the flavor of whatever yogurt you were using. If your final product is extremely cloudy, the starting batch was most likely not cold enough.
Buchu Leaf Tincture
Sous vide 100g of buchu leaf with 1L of vodka for 90 minutes at 165 degrees Fahrenheit. Transfer to a crushed ice bath for 5 minutes to slow the infusing process and to cool the bag to handle safely. Strain through filter.
Yuzu Whey
Heat up 250ml of whole milk to 185 degrees Fahrenheit then add to 750ml of yuzu. Let sit at room temperature for 1 hour then refrigerate for 48 hours. Strain through filter until clear.
Amaretti Cookie Powder
In a food processor blitz amaretti cookies until powdered. Dust using a fine sieve.
