Phoenix Chilled 100 Bartender Maxwell Berlin Creates Yuz’ Got Served Cocktail using Breckenridge Bourbon
Chilled 100 Bartender Maxwell Berlin for Quartz Bar in Phoenix, Arizona creates original cocktail, Yuz’ Got Served, using Breckenridge Bourbon Whiskey in celebration of Father’s Day.
“Rolling into the warmer months of spring and summer in the desert, I envisioned this cocktail as a tribute to dad relaxing poolside, enjoying his Father’s Day. It’s a refreshing and intricate Breckenridge Bourbon Cocktail. This unique twist on a classic John Daly infuses an Asian flair, blending the vibrant flavors of yuzu and tropical pineapple, complemented by the nutty essence of sesame. These elements come together in perfect harmony with the warm vanilla, oak, toasted nuts, and rich spiciness from the Breckenridge Bourbon Whiskey.”
The *Yuz’ Got Served* is a refreshing tribute to those warm, relaxing days spent poolside, savoring the joys of summer. This cocktail is an innovative twist on the classic John Daly.” — Maxwell Berlin
Yuz’ Got Served
by Maxwell Berlin / @Max.ology
Ingredients
2 oz. (split) Breckenridge Bourbon Whiskey
2 oz. Black Sesame Iced Tea*; cold
2 oz. Yuzu Piña-ade**
Glassware: Large Collins glass
Garnish: dehydrated pineapple slice dusted with black sesame powder and Pineapple air
Preparation
Measure 1 ounce of Breckenridge bourbon whiskey and 2 ounces of tea in one of the tins.
Add 1 ounce Breckenridge bourbon whiskey and 2 ounces of Yuzu Piña-ade in a separate mixing tin.
Add ice to both sets and shake vigorously.
Strain Yuzu Piña-ade mixture into a Collins glass first.
Fill glass with ice and strain tea mixture over top.
Top with pineapple air***, garnish, and enjoy!
Black Sesame Iced Tea
Ingredients
4 tbsp black sesame powder
2 Ceylon black tea bags
Preparation
Strong brewed 4 tbsp black sesame powder and 2 Ceylon black tea bags in 2 cups, steeped at 212°F for 5 minutes.
You can use a French Press to ensure the sesame is strained well before pouring.
**Yuzu Piña-ade
Ingredients
Makes 1 cup: enough for 4 cocktails.
1 oz. Monin Yuzu Puree
1 ½ oz. Yuzu Pineapple Syrup
½ oz. Citric Acid Solution (20g citric acid: 1 cup water)
1 oz. Pineapple Juice
4 oz. Water
Preparation
Mix all ingredients.
***Pineapple Air
Ingredients
6 oz. Pineapple Juice
0.7 grams Soy Lecithin (.4% soy lecithin to total liquid volume)
Preparation
Blend with immersion blender or frother wand in a shallow bowl or Pyrex.
Allow foam to form and spoon out on top of the cocktail.
You can store it in the fridge for later use.
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