Recipe Intro From feedfeed
Shiso, or perilla, is a perennial plant that has a number of culinary applications in Japanese and Southeast Asian cuisine. Shiso tastes like a cross between mint, basil, and a hint of anise. The plants are very pretty. I have the “shiso perilla britton” a bi-color variety with dark green leaves and purple on the underside. I also may have planted 10 of them in our garden this year 😅. I took a bunch of the leaves and made a Shiso syrup which goes well in a Daiquiri, adding a slightly peppery and savory taste to balance out the sweetness from the sugar and the tartness from the lemon. I got nominated by @reallyicetomeetyou to join the #WhatsInYourDaiquiri challenge created by @thehobbydrinkchef . Here’s my Shiso Daiquiri. 🌿 🍸 To pass the baton I’m nominating @sipsfromscripts, @citygalcocktails and @adrian.drinks to see what’s in their daiquiri! . . . #Daquiri #Shiso -@parttimemixologist
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- 2 ounces Santa Teresa Rum
- 1 ounce fresh Lemon Juice
- 3/ 4 ounce Shiso Syrup
- A Pinch of Salt
Add all ingredients to a shaking tin and then add ice. Shake and strain into a chilled coupe and garnish with a Shiso leaf.