Cucumber Shisojito

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

Preparation

  1. 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.
  2. 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.
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