In a cocktail shaker, place the cilantro leaves, basil leaves and optional shiso/mint. Add the simple syrup (0.5 oz). Using a muddler or the back of a spoon, gently muddle the herbs about 8–10 times—firm enough to release bright oils and aromatics but not so hard as to pulverize to a bitter paste.

After muddling, add the yuzu juice and lime juice to the shaker. Stir briefly to combine with the herb-infused syrup.

Build and Shake

Add the gin (2 oz) to the shaker with the herb and citrus mixture.

Add the yuzu kosho (0.25 tsp), light soy sauce (0.25 tsp) and a pinch of sea salt. These provide a savory, umami backbone that balances the yuzu brightness—ensure the kosho is well incorporated.

Add enough ice to fill the shaker (about 1 cup). Cap the shaker and shake vigorously for 12–15 seconds until the exterior is very cold and frosty.

Strain and Finish

Double-strain the cocktail into a chilled coupe or rocks glass (use a fine mesh strainer in addition to the shaker strainer) to remove herb particles for a silky texture.

Top gently with chilled soda water (about 2 oz) to add lift and brightness. Give one gentle stir to combine.

Taste and adjust: if too tart, add 0.25 oz simple syrup; if missing green brightness, garnish with extra herb sprig and lightly clap it over the glass to release aromatics.

Garnish and Serve

Garnish with a sprig of cilantro or microgreens and a thin lime wheel or a strip of yuzu zest expressed over the drink to release oils. Optionally rub the rim lightly with yuzu zest for extra aroma.

Serve immediately. Suggest serving with a small tasting plate or salty snack to complement the yuzu kosho's umami.