Shiso Daiquiri

"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

A Note from Feedfeed

You're about to meet your new favorite winter drink. This Shiso Daiquri has four simple ingredients but completely unique. Shiso has many culinary applications in Japanese and Southeast Asian cuisine and tasks like a cross between basil, a hint of anise and bitter citrus.

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  • Recipe Card

Recipe Card


  • 2 ounces Santa Teresa Rum
  • 1 ounce fresh Lemon Juice
  • 3/4 ounce Shiso Syrup
  • A Pinch of Salt


  • Step 1

    Add all ingredients to a shaking tin and then add ice. Shake and strain into a chilled coupe and garnish with a Shiso leaf.