Preserve Nippon
Ingredients
- 1 fresh Shiso/Perilla leaf
- 1 1⁄2 oz Cognac
- 5⁄6 oz Lime juice
- 2⁄3 oz Monin Vanilla Syrup
- 1 dash Angostura Aromatic Bitters
Method
Glassware:
Serve in a Coupe glass
Method:
Gently MUDDLE shisho leaf in base of shaker (just to bruise), add other ingredients, SHAKE with ice and fine strain into chilled glass.
History:
Created in 2015 by John Stavroulakis at Zaxari kai Alati Bistrot, Athens, Greece
Review:
A vanilla lime cognac sour with Shisho leaf aromatics.
