We choose targeted ingredients to support your skin during certain seasons. But have you ever noticed that many of the ingredients in our Seasonals Line Moisturisers are also totally foodie-fabulous?
We thought we'd take a few of our most delicious ingredients and introduce some cocktail and mocktail inspiration. Let us know what you think if you try them..... Credit to all these recipes is at the bottom of this blog post. We are, after all, skincare experts. We leave the cocktail design to the professionals…..!
Yuzu is a key ingredient not only in our Seasonals Line Japanese Citrus Moisturiser, but also our Summer Hinoki & Sake Moisturiser, and our Autumn Moisturiser (launches in September!). Yuzu Peel oil acts as an astringent and helps to calm skin and mind, Yuzu Seed Oil harmoniously moisturises and softens the skin, Yuzu Fruit Water helps to condition and smooth an uneven skin texture, and Yuzu Fruit Extract moisturises dry skin and supports the natural moisture barrier function for healthy skin.
Yuzu is also a fabulously versatile ingredient for cooking. This citrus fruit is known for its citric sharpness and heady, floral fragrance, and has a highly aromatic rind. It also makes a fabulous addition to the humble (but delicious) Gin & Tonic. Fresh Yuzu is harder to source in the UK, but Yuzu juice and other derivatives can be bought at various retailers in the UK, including The Wasabi Company and Sous Chef.
Made from rice, Sake is one of those Japanese alcoholic drinks that pairs perfectly with Japanese cuisine - from sushi to Japanese Kaiseki, the varieties of notes, depths and flavours are endless. And the benefits for your skin? There’s a reason why a Japanese saying praises the beauty of Japanese sake-makers’ hands…..
Sake is made by fermenting rice with rice malt and natural yeast, and contains a large amount of the amino acids that make up the skin’s NMF (Natural Moisturising Factor), providing moisture for smooth, silky skin.
And as an ingredient? It makes a fabulous base for cocktails, as you can see below. Sake is as complex as wine, so there’s a whole world of sake varieties and options out there - why not experiment to see which you like best? Fermented Rice Extract from Japanese Shonai Bijin Sake can be found in our Seasonals Line Hinoki & Sake Moisturiser.
3. Mandarin/ tangerine (Citrus Nobilis)
A tangerine is a specific type of Mandarin Orange. Citrus Nobilis is a key ingredient in our late Autumn Seasonals Line Moisturiser (yet to be announced!), and it is also blended with other essential oils to create the Japanese Citrus Moisturiser’s beautiful citrus scent. The essential oil derived from the peel has a wonderfully calming aroma, and the Tangerine Peel Oil has a spicy-sweet floral citrus aroma that promotes positivity and deep relaxation.
Cocktail & Mocktail Recipes
Yuzu & Chilli Mocktail
Credit for this delicious recipe goes to Nicola Lando, the Founder of online retailer Sous Chef. As Nicola explains, “Flavours tend to be far less complex in non-alcoholic cocktails, and in these, a hint of chilli really makes the difference”. Shichimi Togarashi spice mix is colloquially known as 7-spice mix and is a blend of chilli pepper, orange peel, black sesame and white sesame seed, Japanese pepper, ginger and seaweed. With a kick a bit like cayenne pepper, it’s a glorious blend of spices with more complex notes.
For the mocktail (Serves: 4)
- 45ml yuzu juice
- 135ml lemon juice
- 180ml shichimi togarashi sugar syrup (see below)
- 450ml sparkling water
For the shichimi togarashi sugar syrup
- 100g sugar
- 100g water
- 1/4 tsp shichimi togarashi spice mix
- Begin by making the shichimi togarashi sugar syrup. In a pan bring the sugar, water and shichimi togarashi to the boil. Stir until all the sugar has dissolved. Set aside to cool and then refrigerate.
- Once the syrup is cool, mix together the yuzu juice, lemon juice, syrup and sparkling water in a large jug.
- Fill four tumblers with ice and pour over the cocktail.
Cucumber Sake-tini Cocktail
Best served in a martini glass, this cocktail harnesses the versatility of sake and the freshness of cucumber to create a mouth-watering cocktail, perfect for the summer. Simple to make, divine to drink, try experimenting with different sake to find your perfect blend. Credit for this cocktail goes to Difford’s Guide!
For the cocktail
- 1.5 inch cucumber (fresh)
- 45ml vodka (Difford’s Guide recommend Ketel One Vodka)
- 45ml sake (your choice!)
- 7.5ml Pure Sugar Cane Syrup (Difford’s Guide recommends Monin)
- Muddle the cucumber in the base of a shaker
- Add the other ingredients & shake with ice
- Fine strain into the glass & garnish with cucumber strands
This cocktail is versatile and absolutely divine. Basically an upgraded Gin & Tonic, it harnesses the freshness and acidity of yuzu to create a next-level summer cocktail. Or if you’re pressed for time, try a dash of yuzu juice in your Gin & Tonic, leaving out the lime or lemon. Credit for this recipe goes to Todd & Diane, White on Rice Couple.
For the Cocktail
- 1 whole yuzu, or 1.5 tablespoons of yuzu juice
- 60ml gin (Todd & Diane recommend Hendricks)
- Few dashes of vanilla extract (optional)
- 15ml simple syrup
- Dash of orange bitters (optional)
- 60ml Carbonated Water
- Place the yuzu juice into a cocktail shaker, and if using fresh yuzu add 1/4 of the yuzu rind in as well
- Add the gin, vanilla extract and bitters (if using) and simple syrup into the shaker. Add ice and shake for around 15-20 seconds
- Put ice into the glass, strain the cocktail over the top of the ice, top with carbonated water and stir gently
Mandarin Mojito Cocktail (or Mocktail!)
Nothing beats a mojito on a summer’s day, except maybe this…..the addictiveness of a mojito with the freshness, sweet juiciness of mandarin. It can be made as a cocktail or a mocktail - to convert to a mocktail, just leave out the rum and replace it with additional sparkling water or sparkling lemonade. Credit for this creation goes to Laylita’s Recipes.
For the cocktail/ mocktail
- Around 500ml of Mandarin or tangerine juice (about 8-10 mandarins)
- 60ml fresh lime juice
- 240ml sugar cane juice guarapo, or 120ml simple syrup/sugar, adjust to taste
- 8 oz of mint leaves
- 350ml chilled sparkling water
- 240 ~ 350ml rum (adjust to taste)
- Mandarin or tangerine slices
- Mint leaves
- Sugar to decorate rims optional
- Gently muddle or crush the mint leaves with the sugar cane juice (or sugar or simple syrup).
- Add the rum, lime juice, and mandarin juice, mix well and taste.
- Add a few ice cubes and some mandarin slices. Then top off with the sparkling water and mix gently. Pour into the glasses and garnish with some fresh mint leaves and mandarin slices
Cocktail/ Mocktail Credits: