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About the Recipe
I first tried shiso in a sushi bar—crisp, peppery, and unexpected. I brought a few leaves home and muddled them into a spritz one afternoon. It turned into something airy and herbal, like spring in a glass.
Ingredients
3–4 fresh shiso leaves
½ oz lime juice
1 oz umeshu (plum wine)
2 oz soda water
Ice
Instructions
Step 1
Muddle shiso with lime juice.
Step 2
Add umeshu and stir over ice.
Step 3
Strain into glass with fresh ice.
Step 4
Top with soda and garnish.
Tips
Substitute mint if shiso isn’t available
Use sparkling sake for more complexity
Serve with sushi, tempura, or chilled noodles
Serving Tips
Glass: Highball
Garnish: Shiso leaf or lime wheel
Vibe: Crisp breeze, quiet elegance, barefoot in grass
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