A classic Japanese highball recipe that is uplifted by the crisp freshness of Nankai Shochu and a fragrant hint of shiso.
- 1.5 oz Nankai Shochu
- 3 oz Club Soda
- 5 Shiso Leaves
- ¼ oz Simple Syrup
- Add shiso and simple syrup to the botton of a highball glass.
- Press gently with a muddler.
- Add ice, Nankai, and club soda.
- Stir briefly, and garnisg with a short shiso sprig and straw.
Shiso Highball, a simple twist on a Japanese classic cocktail
Highballs are the quintessential way to enjoy Japanese shochu. In fact, it’s so popular that there’s a slang term for it: Chu-Hi, or shoCHU HIghball. Carey Jones and John McCarthy of BeYourOwnBartender featured the Nankai shiso highball version in Food and Wine Magazine.
If you’d like to try Nankai Shochu and this cocktail, check out our Store Locator page for help finding Nankai near you or an online partner that might ship to you.