Yuzu Arnold Palmer Recipe
Oolong Tea, Lemon, Agave, Yuzu Foam
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Ingredients
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Tea Base
Citrus-Sweet Mix
Yuzu Foam
Garnish & Finish
Method
Tea Base
Brew Oolong
Bring water to about 190–200°F (just below boiling). Steep 2 tsp oolong tea in 12 oz hot water for 3–4 minutes for a balanced strength. Strain leaves (or remove tea bags) and allow tea to cool to room temperature, about 10–15 minutes. Chill briefly in refrigerator if desired to speed cooling.
Citrus-Sweet Mix
Combine Lemon and Agave
In a mixing glass or small pitcher, combine 1 oz fresh lemon juice and 1 tbsp agave syrup. Add 4 oz cold water and stir or whisk until agave is fully dissolved. Taste and adjust sweetness — it should be bright and slightly sweet to balance the tea.
Mix With Tea
Pour the cooled oolong tea into the citrus-sweet mix and stir gently to combine. Fill a serving glass (12–16 oz) with ice cubes and pour the combined tea mixture over the ice, leaving about 1.5–2 inches at the top for the foam.
Yuzu Foam
Dry Shake
Secure the shaker and shake vigorously without ice for 20–30 seconds (dry shake). This helps build initial foam volume and emulsify the egg white/aquafaba.
Wet Shake & Chill
Add a few ice cubes to the shaker and shake again hard for 10–15 seconds to chill and further aerate the foam. Strain the foam into a separate small container using a fine mesh strainer to remove large bubbles and any ice shards; discard ice.
Skim Foam
Let the strained foam sit for 15–20 seconds so the foam stabilizes (it will thicken slightly). Spoon or pour a thick layer of yuzu foam gently over the top of the iced oolong-lemon drink, creating a 1/2–1 inch foamy cap.