2tablespoonsyuzu simple syrupsee Note, honey or agave
1 ¼cupstequila or vodka
1cupclub soda or sparkling water
Sriracha salt or Kosher saltsee headnote for other salt ideas
Grapefruit slices or wedges and fresh basilfor garnish
In a large pitcher, combine the pomelo or grapefruit juice, lime juice, simple syrup, tequila or vodka, and club soda and stir to combine. Keep in the fridge until ready to serve.
Fill a small plate with a rim with water (make sure the plate is large enough to fit the rim of the inverted glass). Place a couple of tablespoons of coarse salt in another (same thing about the size of the plate). Dip each glass into the water, and then into the salt, making sure it coats the rim fairly evenly. Fill the glasses with ice, and pour the drink into the glasses. Garnish with the citrus wedge or slice and a basil leaf or two.
For the Yuzu Syrup
Combine ½ cup water with ½ cup sugar in a small sauce pot over medium high heat. Bring to a simmer and stir until the sugar is dissolved. Stir in 1 tablespoon yuzu paste and remove from the heat. Let cool to room temperature, then transfer to a clean glass container and refrigerate for 24 hours.