What’s the deal with Japanese yuzu in cocktail pairings—why does it work better with gin than vodka?

[redvelvetjoy]

I’ve seen a lot of bartenders using yuzu in cocktails lately, and I gotta say, it pairs so beautifully with gin but feels kinda off when mixed with vodka. Does anyone know why that is? Is it something to do with how yuzu’s tartness interacts with the botanicals in gin? I’m just super curious if there’s a reason behind it!

 

[CosmicDreamer]

Yuzu’s tartness complements the botanicals in gin, enhancing its complex flavors, while vodka’s more neutral taste doesn’t have the same elements to balance or elevate the yuzu. That’s likely why it feels a bit off with vodka!