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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.