Name: Preserve Nippon
Total time: 2 min
Cuisine: Cocktail
Ingredients: 1 fresh Shiso/Perilla leaf; 45 ml Cognac (brandy); 25 ml Lime juice; 20 ml Vanilla sugar syrup; 1 dash Aromatic bitters

Preserve Nippon
Jump to

Serve in a Coupe glass

Ingredients:
1 fresh	Shiso/Perilla leaf
1 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
⁵⁄₆ oz	Lime juice (freshly squeezed)
²⁄₃ oz	Monin Vanilla Syrup
1 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

Garnish: 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.

Review:

A vanilla lime cognac sour with Shisho leaf aromatics.

View readers' comments

History:

Created in 2015 by John Stavroulakis at Zaxari kai Alati Bistrot, Athens, Greece

More cocktails by John Stavroulakis

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

Join the discussion

Showing 2 comments for Preserve Nippon.
See discussion in the Forum

Please log in to make a comment

Robert Timmins

20th September 2023 at 00:48

Tried it both ways - green and red shiso. In either case, the shiso is subtle. As expected, the red has a bit more "tang" and the green more herbal. Both very good. I had to make my own vanilla syrup using 2:1 sugar syrup and Madagascar vanilla extract. My syrup is too sweet, but if the sweetness is restrained this is a very nice brandy sour.