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Ingredients
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Cocktail
Garnish & Rim
Method
Cocktail
- 1
Prepare the Shiso
Lightly muddle the single shiso leaf in the bottom of a cocktail shaker to release aromatics. Don't over-muddle to avoid bitterness.
- 2
Add Ingredients
Add vodka (2 oz), yuzu juice (0.75 oz), fresh lemon juice (0.25 oz), passion fruit purée (0.5 oz), orgeat (0.5 oz), simple syrup (0.25 oz) and egg white (0.5 oz, optional) into the shaker.
- 3
Dry Shake
If using egg white: seal the shaker and 'dry shake' (no ice) vigorously for 15–20 seconds to emulsify and create foam.
- 4
Wet Shake
Open the shaker, add a generous handful of ice, seal and shake hard for 12–15 seconds until well-chilled and slightly diluted.
- 5
- 6
Double Strain & Serve
Double strain the cocktail into the prepared glass using both the shaker strainer and a fine mesh strainer to remove ice shards, shiso bits, and passion fruit solids for a smooth presentation.
Garnish & Finish
- 7
Float half a slice of fresh passion fruit or spoon 1/2 tsp of passion fruit seeds gently on top of the foam or surface of the cocktail.
- 8
Express a little yuzu or lemon zest over the top to release oils, then tuck a small fresh shiso leaf onto the garnish or beside the passion fruit.
- 9
Serve immediately while chilled. Suggest pairing with light savory nibbles or tempura to complement the citrus and almond notes.