Cucumber Shisojito
Andrew Napier
A subtler take on a mojito, switch out the rum for sake, and the mint for cucumber and shiso. Just the thing for a hot day.
Ingredients
- Cucumber, large diced
- 2-3 shiso leaves, stems removed (if shiso is hard to find, try Thai basil, cilantro, or a similarly aromatic herb)
- 2 oz sake
- ½ oz shochu (we used Iichiko "Silhouette" barley shochu)
- 1½ oz lime juice
- ½ oz honey simple syrup (1:1 ratio)
- 2 dashes Eleven Madison Home Citrus & Sarsaparilla Bitters
- soda water
- lime wheel
Preparation
- Place ice cubes and cucumber pieces alternatingly into a Collins glass, keeping the cucumber well spaced. As you build, tuck a shiso leaf or two into the sides. Build until the glass is full to the rim.
- Combine the sake, shochu, lime juice, honey syrup, and bitters into a cocktail shaker with ice. Stir to combine. Strain into the Collins glass over the ice, cucumber, and shiso leaves.
