Poor Impulse Control Recipe

Combine and dissolve

In a small saucepan, combine water and sugar over low heat. Stir until sugar is fully dissolved, about 1–2 minutes; do not boil.

Remove the syrup from heat and whisk in yuzu juice and yuzu kosho until fully incorporated and smooth. Taste: the mixture should be bright, salty-spicy-citrusy. If too sharp, add up to 0.25 oz more simple syrup (or a pinch more sugar dissolved).

Allow syrup to cool to room temperature, then transfer to a jar. Refrigerate — will keep 1–2 weeks. Yield is roughly 6 oz; you’ll use 0.5 oz per cocktail.

Optional: If you want a salted rim, pour the smoked salt on a small plate, moisten the outer rim of a chilled coupe or rocks glass with a lime wedge, then dip rim lightly into the salt so it adheres. Set glass aside.

Add the mezcal, shiso liqueur, yuzu kosho syrup, fresh lime juice, and agave syrup (if using) to a cocktail shaker.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain (or fine-strain) into the prepared chilled coupe or a rocks glass filled with fresh ice, depending on preference. Double-straining removes any small solids from the syrup or yuzu kosho.

Express the oils from one shiso leaf over the drink by holding it by the stem, gently clap it between your palms above the glass to release aromatics, and drop the leaf onto the surface as garnish. Add a lime wheel on the rim or floated.

Serve immediately. The cocktail should be smoky and savory from the mezcal, herbal and slightly anise from the shiso liqueur, bright and spicy from the yuzu kosho syrup, and balanced by lime acidity and a touch of sweetness.