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.
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.
