Shiso Spritz Recipe
Make Shiso Spritz Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shiso Syrup
Cocktail
Method
Shiso Syrup
- 1
Make the syrup
Rinse shiso leaves and pat dry. In a small saucepan combine 1 cup water and 1 cup sugar. Add the shiso leaves (torn slightly) and optional lemon zest. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Simmer for 3 minutes, then remove from heat.
- 2
Infuse and cool
Let the leaves steep in the syrup as it cools to room temperature (about 20–30 minutes) to extract bright herbaceous flavor. Taste and adjust steep time for intensity — longer for stronger shiso character.
- 3
Strain and store
Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing gently on leaves to release liquid. Discard solids. Refrigerate the syrup; it keeps 1–2 weeks. Quantity yields about 1 cup (8 oz).
Cocktail Assembly
- 4
Chill glass
Chill a wine glass or large stemmed glass in the freezer for a few minutes or fill with ice to cool while preparing ingredients.
- 5
Build the spritz
Add crushed ice or a few ice cubes to the chilled glass. Pour in 1.5 oz gin, 0.5 oz fresh lemon juice, and 0.5 oz shiso syrup. Stir gently to combine.
- 6
Add sparkling elements
Top with 6 oz chilled sparkling wine and 1 oz chilled club soda. Stir gently once to integrate without flattening the bubbles.
- 7