Shiso Sazerac Shots Recipe

Infuse brandy

Lightly bruise the shiso leaves by folding them a couple of times in your hand to release oils. Place the leaves in a clean jar and pour 1 cup St-Rémy VSOP over them. Add 2 tablespoons granulated sugar, cap the jar, and gently invert to moisten the leaves and dissolve sugar.

Let the mixture steep at room temperature for 24 hours, gently inverting the jar 2–3 times during that period. Taste after 24 hours: the brandy should take on an aromatic herbal note and faint green color. If you prefer a stronger shiso profile, steep up to 48 hours, tasting periodically.

When infusion is to your liking, strain the brandy through a fine mesh sieve lined with a coffee filter or cheesecloth into a clean container to remove leaf matter. Discard the solids. Seal and refrigerate the infused shiso brandy until ready to use. Yield: about 1 cup shiso brandy.

Chill glassware and prepare absinthe rinse

Chill three shot glasses in the freezer for at least 10 minutes. Pour about 0.25 tsp absinthe into a small shallow dish or directly into each chilled shot glass and swirl to coat the inside, or use a small bar spoon to lightly rinse each glass; discard any excess or leave a thin coating. This mirrors the classic Sazerac rinse.

Mix spirits and bitters

Fill a mixing glass with the large ice cubes. Add 3 oz CC 100% rye and 1 oz of the prepared shiso brandy. Add 2 dashes Peychaud's bitters and 1 dash Angostura bitters (optional). Stir gently and consistently for 20–30 seconds until well-chilled and slightly diluted (clear, cold).

Strain and finish

Remove the chilled, absinthe-rinsed shot glasses from the freezer. Using a julep or Hawthorne strainer, strain the mixed rye + shiso brandy + bitters into the prepared shot glasses, dividing evenly (this recipe yields three 1.3 oz shots roughly).

Garnish

Express a lemon peel over each shot by holding the peel over the glass and pinching to release oils, then rub the peel on the rim and drop it into the shot. Optionally, float a small shiso leaf on top for aroma and presentation.

Serve immediately. Each shot will present rye backbone with aromatic shiso-brandy fruit-herb notes and a faint anise edge from the absinthe rinse, finishing with bitters' spice.