Pink Shiso Spritz (tall) Recipe

Make the syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture comes to a gentle simmer (do not boil vigorously).

Infuse with shiso

Remove the pan from heat. Add 1 packed cup of fresh pink shiso leaves, pressing them gently into the syrup so they are submerged. Let steep for 20 minutes, or until the syrup has taken on a vivid pink color and shiso aroma.

Finish and store

Strain the syrup through a fine mesh sieve lined with a paper towel or cheesecloth into a heatproof container, pressing gently to extract liquid. Stir in 1 tablespoon fresh lemon juice to brighten and slightly preserve the syrup. Cool to room temperature, then refrigerate. Yields about 10-12 oz. (Use 3/4 oz per cocktail.)

Chill a tall highball or Collins glass in the freezer for several minutes or fill it with ice while you prepare the drink.

Fill the prepared glass about three-quarters full with fresh cubed ice (about 1 cup).

Add 2 oz gin (or vodka) to a cocktail shaker or mixing glass. Pour in 0.75 oz pink shiso syrup and 0.5 oz fresh lemon juice.

Option A — Shake: If you prefer a slightly frothy, well-chilled base, add a few ice cubes to the shaker and shake vigorously for 8–10 seconds, then strain into the prepared tall glass over the ice. Option B — Build: For a lighter, more effervescent texture, stir the gin, syrup, and lemon gently in the glass with the ice until combined.

Top the drink with 3.5 oz chilled club soda. Pour slowly over the back of a spoon if you want a layered look.

Garnish: Slap a single pink shiso leaf between your palms to release aroma and float it on top of the spritz. Add a thin lemon wheel or twist on the rim.

Serve immediately with a straw. Stir once before drinking to incorporate the soda and syrup.