Shiso Malt Sour

from PDT

  • 2 oz. Yamazaki 12-Year-Old Japanese Single Malt Whisky
  • .75 oz. Lime Juice
  • .75 oz. Simple Syrup
  • .25 oz. Vieux Pontarlier Absinthe
  • 2 Leaves of Shiso
  • 1 Egg White
  • 1 leaf of Shiso (Garnish)

Add the shiso and simple syrup to a mixing glass and muddle. Add everything else, then dry-shake. Shake with ice and fine-strain into a chilled egg coupe. Garnish with a shiso leaf.

Japanese preparation techniques, ingredients, and style have secured an international benchmark in modern cocktail culture. —Jim Meehan, Spring 2009