Serve in a
Coupe glassGarnish:
Shisho leaf
How to make:
Gently MUDDLE shisho leaf in base of shaker (just to bruise), add other ingredients, SHAKE with ice and fine strain into chilled glass.
| 1 fresh | Shiso leaf |
| 1 1⁄2 fl oz | Cognac |
| 5⁄6 fl oz | Freshly squeezed lime juice |
| 2⁄3 fl oz | Vanilla sugar syrup |
| 1 dash | Angostura or other aromatic bitters |
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Comment:
A vanilla lime cognac sour with Shisho leaf aromatics.
About:
Created in 2015 by John Stavroulakis at Zaxari kai Alati Bistrot, Athens, Greece
