Sweet Shiso

I'm quite a fan of the equal parts formula. Simple to make, straight to the point, and also quite loaded on the alcohol content. This time, the main feature was umeshiso liqueur, combining Japanese plums and shiso leaves to create a brilliant mixer that is quite on the sweet end. To be honest, while I do pick up on some shiso notes in this liqueur, the sweetness of the plum is a lot stronger, which makes me wonder if I'd be able to recreate something similar to it by infusing shiso leaves in umeshu myself. An experiment for another day, perhaps. I'm hoping that Umami Mart will carry this liqueur soon, as they're the only store near me that sells this line of bitters and liqueurs.

Not a lot of experimentation was needed, as I feel like I hit the right ratio on the first attempt and have liked it ever since. I paired it with Japanese whiskey to up the proof while keeping the theme on brand, and sweet vermouth to accentuate the sweetness without it becoming overly cloying. To help accentuate the shiso flavor, I added some shiso bitters to the drink. I thought about muddling a shiso leaf with the drink, but I didn't want it to overpower the drink, so I decided against it. I also tested it stirred vs. shaken, and definitely enjoyed the smoothness of the stirred version better, so it's the one I ended up with.

• 1 oz umeshiso liqueur

• 1 oz sweet vermouth

• 1 oz Toki whiskey

• 10 drops shiso bitters

To serve:

• Mix all liqueurs in a mixing glass

• Pour into coupe glass