Restaurants›Michi Ramen Bar›Shibuya Shuffle Recipe

Shibuya Shuffle Recipe

Inspired by Michi Ramen Bar
Time10m
Serves1

roku gin. thai basil. fresh lemon juice. cracked black pepper. seltzer.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

Method

Cocktail

1

Muddle

In a cocktail shaker, place the 8 fresh Thai basil leaves and 0.5 oz simple syrup. Gently muddle 6–8 times to release the basil's aroma without shredding it into tiny bits. You want fragrant oils, not pulverized green matter.

2

Add spirits and citrus

Add 2 oz Roku gin and 0.75 oz fresh lemon juice to the shaker with the muddled basil. Add 2 cranks of cracked black pepper (or about 2 small pinches).

3

Shake

Fill the shaker with about 1 cup of ice (enough to chill properly). Secure the lid and shake vigorously for 10–12 seconds until the outside of the shaker is very cold.

4

Prepare glass

Fill a Collins or highball glass with fresh ice (about 1 cup).

5

Double strain and top

Double-strain the shaken mixture (through a Hawthorne and fine mesh strainer) into the prepared glass over ice to remove basil bits. Immediately top with 2 oz chilled seltzer. Give one gentle stir (2–3 strokes) to integrate.

6

Garnish and finish

Express a lemon twist over the drink (or float a lemon wheel) to add citrus oils, and lightly slap and place a Thai basil sprig on top to release its aroma. Finish with a final light crack of black pepper over the surface to accent the botanical and pepper notes.

7

Serve

Serve immediately while effervescent and cold. Recommended to enjoy with a straw or by sipping to appreciate the interplay of floral basil, citrus, gin botanicals, bright seltzer, and the warm bite of cracked pepper.