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. Top with soda (spritz option)

If you prefer a lighter, bubbly version: pour the shaken mixture (single strain is acceptable) into an ice-filled highball or Collins glass and top with 1.5 oz club soda. Gently stir once to combine. Garnish with the shiso leaf and lemon slice.

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.

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