Wabi Espolon Sabi Recipe
Make Wabi Espolon Sabi Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Citrus & Balance
Savory/Umami Accent
Aromatic & Herbaceous
Bitters & Finish
Ice & Tools
Method
Prep & Glass
- 1
Rim glass
Moisten the rim of a chilled rocks glass with a lime wedge. Place smoked salt (or fine sea salt) on a small plate and gently press the rim into the salt to coat evenly. Set glass aside and chill briefly in the freezer (optional).
Muddle & Build
- 2
Muddle aromatics
In a shaker, place 2 of the shiso leaves. Add the agave syrup and lightly muddle 6–8 times — just enough to bruise the leaves and release essential oils but not shred them.
- 3
Combine savory and citrus
Add the Espolón Reposado tequila, fresh lime juice, fresh grapefruit juice, light soy sauce, and mirin to the shaker. Add the grapefruit bitters.
- 4
Add ice and shake
Fill the shaker with ice (enough to nearly fill). Shake vigorously for 12–15 seconds until well-chilled and slightly diluted.
Strain & Finish
- 5
Double strain
Double-strain the cocktail into the prepared rocks glass over a large ice cube or sphere to keep dilution slow. Double-straining (using a Hawthorne and a fine mesh) removes any small herb bits and ice shards.
- 6
Garnish
Take the remaining shiso leaf and slap it between your palms to wake the aroma, then float or lightly tuck it onto the surface. Add the cilantro sprig if using. Express a thin grapefruit peel over the top to release oils, then discard or float as garnish.
- 7
Adjust and serve
Taste once; if the savory edge is too pronounced, add an extra 0.25 oz agave syrup and gently stir. Serve immediately.