20ml 5ml fresh lemon juice 20ml yuzu syrup made with 30g yuzu puree (Monin, for example) and 30g sugar, or make a sherbet with 30ml lemon or yuzu juice and 30g sugar, for a similarly citrussy flavour profile 25ml elderflower syrup â at the restaurant, we use Jack Rudy elderflower tonic, but youâre less likely to find that at the supermarket Ginger ale, to top A slice of lemon to decorate Fill a tumbler with ice, to chill it down. Pour the vodka, sake, lemon juice, and both syrups into a shaker, add ice and shake hard. Pour into the tumbler, top with ginger ale and decorate with a slice of lemon (we use a deyhdrated one, should you happen to have one of those knocking about).