Some time ago when Jenny Lee was throwing a birthday party, she hired a pop-up events company with a mobile bar. Not much into alcohol herself, she wanted a booze-free drink, something that had the flavor of yuzu fruit that’s native to Asia. Yuja tea, popular in Korea, is made by mixing hot water with yuja-cheong – preserved yuzu fruit with the consistency of marmalade. “I figured that if I just puree the yuzu tea, just really pulverize it, then I can just thin it out with some water and put it in a glass full of ice cubes, add sparkling water and then a splash of lemon juice. Because it’s very sweet. That turned out to be the mocktail.” She served it at her party, to much success and requests for the recipe.