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Ingredients
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Shiso Gin Cocktail
Method
Shiso Gin Cocktail
- 1
Muddle shiso and syrup
Place 4 of the fresh shiso leaves in a cocktail shaker. Add 0.5 oz simple syrup. Gently clap the leaves once between your hands to release aroma, then lightly muddle the leaves with the syrup—use gentle presses (6–8 times). Avoid pulverizing to prevent vegetal bitterness.
- 2
Add citrus and spirit
Add 0.75 oz fresh lemon juice and 2 oz Japanese gin to the shaker with the muddled shiso.
- 3
Shake with ice
Add a generous handful of ice (about 1 cup) to the shaker. Shake vigorously for 12–15 seconds until the shaker is well-chilled and slightly frosted.
- 4
Double-strain and serve (still)
If serving without soda: double-strain the cocktail through a fine mesh strainer into a chilled coupe or rocks glass over fresh ice. This removes small bits of shiso and ice shards for a silky texture. Garnish with a single shiso leaf laid on top and a lemon twist or wheel. Optionally add 1 dash Angostura bitters on the lemon peel and express over the drink for a subtle aromatic lift.
- 5
- 6
Presentation and final notes
Serve immediately while cold. Taste and adjust: for more herbal character, muddle an additional leaf or increase shiso to 8 leaves next time; for more sweetness, increase simple syrup by 0.25–0.5 oz. Use fresh lemon juice for best clarity and brightness.
