Ki No Bi Sei Recipe

Make honey-ginger syrup (if not on hand)

Combine equal parts honey and hot water (e.g., 1/2 cup honey + 1/2 cup hot water) and stir until dissolved. Add a 1-inch peeled ginger slice and steep 10–15 minutes for ginger infusion, then remove ginger. Cool before using. Store refrigerated up to 2 weeks.

Chill glass

Place a rocks glass in the freezer or fill with ice water while you mix the cocktail to ensure the glass is chilled.

Add the gin, yuzu juice, and honey-ginger syrup into a mixing glass or shaker filled with ice.

Shake vigorously for 10–12 seconds until well chilled and slightly diluted. This integrates the syrup and brightens the citrus aromatics.

Discard the ice or water from the chilled rocks glass and place a single large ice cube or sphere in the glass.

Double-strain the shaken mixture into the prepared rocks glass over the large ice cube to remove any tiny ice shards and ensure a silky texture.

Add 2 dashes of aromatic bitters over the top of the drink to introduce a subtle bitter complexity and aromatic lift.

Express oils from the shiso leaf (or Thai basil) over the surface of the drink by holding the leaf about 2–3 inches above the glass and lightly pinching it between fingers so the aromatic oils spray onto the cocktail. Then lay the leaf gently on the ice.

Float the thin ginger slice on top or prop it against the ice for an additional aromatic accent. Serve immediately.