Pink Shiso Spritz Recipe

Rinse the pink shiso leaves gently to remove any grit, pat dry and roughly chop.

Combine the sugar and water in a small saucepan over medium heat and stir until the sugar fully dissolves and the mixture just comes to a simmer (do not boil vigorously).

Remove the pan from heat, add the chopped shiso leaves and the lemon juice to the hot syrup, stirring to submerge the leaves.

Let the mixture steep for 15–20 minutes, until the syrup takes on a clear pink color and a pronounced shiso aroma.

Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container, pressing gently on the leaves to extract flavor. Discard solids.

Allow the syrup to cool to room temperature. Refrigerate in a sealed jar for up to 2 weeks. Yield: about 1 cup.

Chill glass

If desired, chill a large wine glass or Collins glass in the freezer for 5–10 minutes.

Fill the chilled glass with ice to the top.

In a cocktail shaker (or mixing glass) filled with ice, combine the gin, shiso simple syrup, fresh lime juice, and Campari (if using).

Shake briefly for 8–10 seconds to chill and dilute slightly, or stir gently if you prefer less aeration.

Strain the mixed base into the prepared glass over the fresh ice.

Top with club soda or sparkling water (about 3 oz), pouring gently to preserve effervescence.

Give a gentle stir once to integrate the soda with the cocktail base.

Garnish with a single pink shiso leaf or a lime wheel on the rim. For aroma, clap the shiso leaf once between your palms before placing it on the drink.

Serve immediately.