It goes without saying, but cocktails should be mixed to your liking. Feel free to make tweaks the same way you would with any other culinary creation. You might like these a touch more tart than I do, or a hint less sweet. Go for it. If you can't find yuzu or Meyer lemons, absolutely have a go with regular market lemons.
As I mention up above, you can find yuzu at some winter farmers' markets. They're also available at many Japanese grocery stores in the produce section, and keep nicely, wrapped and refrigerated. Also, if you don't have a cocktail shaker, don't let that deter you. I just use a jar in it's place, using the lid to hold the ice back (you can also use a strainer).
2 ounces / 1/4 cup bourbon (I used Michter's)
3/4 ounce / 1 1/2 tablespoon good maple syrup
1/2 ounce / 1 tablespoon well-strained, fresh yuzu juice
1/2 ounce / 1 tablespoon well-strained, fresh Meyer lemon juice
extra small pinch of fine grain sea salt
Chill a few small cocktail or cordial glasses in the freezer. I typically use ones that are larger than shot glasses, but not quite by double.
Combine the bourbon, maple syrup, citrus juices, and salt in a cocktail shaker or jar (with lid). Fill with ice, cover, and shake vigorously - well enough that that maple syrup gets well incorporated. It's heavier than the other liquids and likes to hug the bottom of the shaker, you also want to give the salt time to dissolve.
Strain into the chilled glasses and serve immediately.
Makes 2-3 small drinks, or one larger cocktail.
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