Pink Shiso Spritz Recipe

Make pink shiso syrup

Rinse the pink shiso leaves and gently pat dry. In a small saucepan combine 1 cup water and 1 cup granulated sugar. Heat over medium, stirring, until sugar fully dissolves and mixture just comes to a simmer (do not boil aggressively). Remove from heat and stir in the shiso leaves. Let steep for 15–20 minutes until the liquid turns a deep pink/purple and has a pronounced shiso aroma. Strain the syrup through a fine mesh sieve, pressing gently on the leaves to extract color and flavor. Discard solids. Cool the syrup to room temperature, then transfer to a sealed jar and refrigerate. Syrup will keep 2–3 weeks refrigerated.

Prepare garnish

Thinly slice a lime wheel or cut a wedge. Reserve an attractive shiso leaf (or small edible flower) for the final garnish. Chill serving glasses in the freezer for a few minutes if desired.

Fill a large wine glass or highball with ice (about 1 cup).

Add 1.5 oz gin, 0.75 oz pink shiso syrup, 0.5 oz fresh lime juice, and 0.25 oz elderflower liqueur (if using) into the glass over the ice.

Gently stir the base ingredients once or twice to combine and slightly chill.

Top with about 3 oz chilled club soda or sparkling water. Stir very gently once to integrate without losing too much carbonation.

Taste and adjust: add up to 0.25 oz more syrup for sweetness or a splash more lime for brightness as desired.

Garnish with the reserved shiso leaf tucked into the glass and a lime wheel on the rim. Serve immediately.