Pink Shiso Spritz Recipe

Make shiso simple syrup

Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan over medium heat. Stir until sugar fully dissolves and the mixture just reaches a simmer. Remove from heat.

Add 0.5 cup packed fresh pink shiso leaves to the hot syrup, pressing them down so they're submerged. Let steep for 15 minutes off the heat, covered, to extract color and aroma.

Strain the syrup through a fine mesh sieve, pressing on the leaves to extract liquid. Discard leaves and let the syrup cool to room temperature.

Turn syrup into a light shrub (optional, for brightness)

Stir 2 tablespoons fresh lemon juice and 1 tablespoon rice or apple cider vinegar into the cooled shiso syrup. Taste and adjust: more vinegar for tang, more syrup for sweetness. This creates a shiso shrub that preserves the herbaceous brightness and gives the spritz greater acidity and shelf-stability. Chill if not using immediately.

Fill a large wine glass or tall Collins with ice (about 1 cup). Chilling the glass first is optional but recommended.

Add 2 oz gin (or vodka) to the glass.

Measure and add 0.75 oz shiso syrup/shrub and 0.5 oz fresh lime juice to the spirit.

If using, add 0.25 oz aperitif (Aperol or similar) to add depth and a slight bitter-sweet edge. This is optional but complements the shiso.

Gently stir the spirit, syrup/shrub and citrus together for 5–8 seconds to marry flavors and chill the mixture.

Top the glass with 3 oz chilled prosecco. If you prefer a lighter spritz, add 1 oz club soda in addition to or instead of some prosecco. Pour slowly to preserve bubbles.

Give the spritz one very gentle stir (1–2 turns) to combine without flattening the bubbles.

Garnish with a single pink shiso leaf gently slapped between your hands to release aromatics, or a thin lemon wheel on the rim. Optionally tear a small shiso leaf and float it on top for visual appeal.

Serve immediately. Stir lightly before sipping if the syrup has settled.