From Kamppi to Kaivopuisto – The Tale of a Citrus Crush
This cocktail was born out of one of those rare May weekends in Helsinki when the city suddenly remembers it’s allowed to feel Mediterranean. You know the ones—when the whole city migrates to terraces, parks, and balconies, and the air buzzes with that unique energy that only comes from months of surviving kaamos. It was one of those days when even Sora, my shiba, was unusually agreeable about his harness, eager for our loop around Töölönlahti.
Earlier that week, I’d popped into Tokyokan in Kamppi to restock some pantry staples (mainly for nostalgic reasons—I still get a kick out of finding Japanese ingredients in the middle of Finland). That’s when I spotted a dusty little bottle of yuzu juice on the shelf, tucked between ponzu and pickled plums. The label was mostly in kanji, but I knew it was the good stuff. I hadn’t used yuzu in ages, and I suddenly had a craving to build something around it—something simple, something sunny, and most importantly, something that didn’t require me to shake a damn thing.
Later that afternoon, with the windows flung open and the smell of grilled makkara floating in from somewhere nearby, I started experimenting. I wanted something bright but not too sharp, floral but not cloying. After a few rounds (okay, more than a few), I landed on this: a hybrid between a spritz and a white wine cooler, elevated with a touch of elderflower and that electrifying yuzu zing.
The first time I served it was completely unplanned. Two of our friends dropped by on their way to Kaivopuisto, and I poured them each a glass while we stood around the kitchen island, snacking on radishes and rye chips. The reaction was immediate: “What is this, and why does it taste like vacation?”
That’s when I knew I had something special.
Now it’s my go-to when I want something light, fizzy, and a little different—perfect for warm evenings when the sun just refuses to set and you’ve already taken your shoes off by 5 PM. It’s not a complicated drink, and that’s exactly why I love it. Just like Finnish summer, it’s short, sweet, and worth savoring.
About the Ingredients
Yuzu Juice
Yuzu is a citrus fruit originally from East Asia, with a flavor that’s somewhere between lemon, lime, and mandarin—zesty, floral, and aromatic as heck. I first got hooked on it during a trip to Tokyo when I was still in my early twenties. I had it in a hot yuzu tea while sheltering from a typhoon in Shibuya—romantic, right? Here in Helsinki, you can find bottled yuzu juice in most Asian markets like Tokyokan or the ones tucked away in Itis. It’s quite concentrated, so a little splash is enough to wake up the whole drink.
Dry White Wine
This is the Nordic base—crisp, light, and affordable. A decent Grüner Veltliner or Sauvignon Blanc from Alko will do the trick. You want something dry and fresh, with good acidity to stand up to the yuzu’s citrus punch. It also gives the drink a nice body without overpowering the other ingredients.
Elderflower Liqueur (e.g. St-Germain)
This brings in a sweet floral note that bridges the tartness of yuzu and the dryness of the wine. Elderflower feels very suomalainen kesä to me—light, bright, and a little nostalgic. If you’ve ever walked past blooming lehtopuiden during a Finnish summer evening, you’ll get what I mean.
Sparkling Water
A good splash of soda water gives this drink its spritz—effervescent and easygoing. It lightens everything up and makes it super sessionable. Nothing fancy here, just your regular bubbly vesi from the fridge.
Fresh Mint (optional garnish)
This is optional, but I love tossing in a slapped mint sprig on top. Not only does it make the drink prettier (Instagram points!), but the scent of mint with the citrus just adds that little bit of spa-day luxury. And who doesn’t need a bit of that?
Yuzu Spritz – A Nordic Citrus Breeze
Light, crisp, and citrusy with a floral twist. Perfect for sunny patios and spontaneous get-togethers.
Ingredients
90 ml dry white wine (e.g. Grüner Veltliner or Sauvignon Blanc)
15 ml elderflower liqueur (e.g. St-Germain)
10 ml yuzu juice (e.g. Shimura brand)
60–90 ml sparkling water
Ice
Fresh mint sprig
Directions
- Fill a large wine glass or highball with ice.
- You want lots of ice here—not only to keep it chilled but also to help control dilution over time. Go big.
- Add the white wine, elderflower liqueur, and yuzu juice.
- Pour these directly over the ice. The wine gives us body, the liqueur sweetness, and the yuzu that vibrant citrus kick. Stir gently to combine.
- Top with sparkling water.
- Use as much or as little as you like depending on how light you want the drink. I usually go with about 60–90 ml. Give it a lazy stir.
- Garnish with a slapped mint sprig.
- Slap it between your palms to release those oils. This isn’t just for looks—it enhances the aroma as you sip.
Notes
- This drink is a real crowd-pleaser, and the best part? It’s easy to batch. If you’ve got friends coming over for a sunny parveke-istunto or grilling in the park (cheers to Helsinki's chill alcohol laws), just multiply the recipe and mix the wine, yuzu, and elderflower ahead of time. Then pour over ice and top with sparkling water when serving—super smooth.
- Feel free to play with the yuzu amount depending on your bottle. Some brands are more concentrated than others, so give it a taste first. If you like it zingier, go a bit heavier. If you want something softer, scale back and let the wine shine more.
- And hey, if you can’t find elderflower liqueur, a spoonful of honey syrup works surprisingly well too—it’s a bit earthier, but still balances the tartness beautifully.
- One final tip: if you're feeling fancy, freeze some mint or cucumber slices into your ice cubes beforehand. Small details like that make a drink feel special even when it’s dead simple.