Inspired by Louis Anderman (owner of Miracle Mile bitters)...
and because I had found yuzus to make marmalade, I decided to try my hand at yuzushu, the Japanese yuzu liqueur. So a few days ago I separated the segments from the skin, cleaned everything to remove as much pith as I could, and started macerating everything in vodka (gin sounded lovely but, surprisingly, I didn't have enough on hand).
I found this recipe that I am following loosely.
Yuzus resemble mandarins except for their color which is yellow, and they are quite easy to peel. Their flesh is not very juicy and is typically very full of seeds. Their skin is intensely aromatic.
