A “Crushable” Summer Drink Starring Yuzu and Honeydew

Don’t forget the gin

Photo: Herd Provisions

The "Yuzu So Crazy" cocktail from Herd Provisions.

Ethan Schneider knows a cocktail doesn’t need a mile-long list of ingredients to be palate-pleasing and memorable. But it doesn’t hurt to have a unique liquor and cool ice. The beverage director of Herd Provisions , a farm-to-table tavern in Charleston, South Carolina, created the citrusy “Yuzu So Crazy” following his introduction to Four Pillars Gin. “The gin, infused with yuzu and turmeric, was absolutely screaming to be used in a crushable summer drink,” he says. 

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To complement the cocktail’s vibrant yuzu and lemon flavors, Schneider opted to serve it in a collins glass with carbonated water. “To top it off, we introduced a honeydew ice spear, which slowly melts to create a much welcome, refreshing melon flavor,” he says. 


  • For the cocktail (yield: 1 cocktail)

    • 1 oz. Four Pillars yuzu gin

    • ¼ oz. yuzu juice

    • ¼ oz. lemon juice

    • 4 oz. Mountain Valley Sparkling or Topo Chico (or your preferred soda water)

    • Honeydew ice cube (instructions follow)

    • Lemon for garnish

  • For the honeydew ice cubes (yield: 6 quarts ice)

    • 3 honeydews

    • 1 quart simple syrup

    • 1 quart water


  1. Make the ice cubes:

    Cut off the rinds of 3 honeydews, scrape out the seeds, and chop into pieces. Purée the honeydew, then strain through a fine mesh sieve, being sure to push out all the juice.  

    Add 1 quart of simple syrup (1:1 water to white sugar) to 1 quart of water, then mix with the juice. 

    Place into 2×5 ice molds and let freeze.

  2. Make the cocktail:

    Combine ingredients, then shake over ice until cold and double strain. Top with 4 oz. soda water. 

    Garnish with honeydew ice cube and lemon twist. Serve in a collins glass.