Shiso Fine Recipe

1. For the Cucumber Vinegar: In a small bowl, combine cucumbers and rice wine vinegar. Let stand 5 minutes, then strain. Reserve Cucumber Vinegar for cocktails, and serve cucumber slices as a snack, if desired.

2. For Each Drink: Add shiso, mint, and simple syrup to a highball glass. Muddle, pressing gently, until mint fragrance is noticeable; do not tear or mash the leaves. Add apple juice, cucumber vinegar, and lime juice and fill glass with ice. Stir until well chilled, about 10 seconds. Garnish with shiso leaf and serve immediately.

Notes

A juicer is the easiest way to make fresh green apple juice. 1 whole juiced Granny Smith apple will provide enough juice for each cocktail. If you don't have access to a juicer, though, you can use a blender. Add two ounces water to a blender, then add 1 chopped unpeeled apple gradually to the blender. (As the apple blends, more liquid will be available to help the mixture blend smoothly.) Blend until uniform, then strain through a fine-mesh strainer. Use immediately.

To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Special Equipment

Juicer or blender, fine-mesh strainer, muddler

This Recipe Appears In

• Make Mint the Star of Your Next Cocktail