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.
| 1 fresh | Shiso leaf |
| 1 1/2 fl oz | Cognac VSOP |
| 5/6 fl oz | Lime juice (freshly squeezed) |
| 2/3 fl oz | Vanilla sugar syrup |
| 1 dash | Angostura Aromatic Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A vanilla lime cognac sour with Shisho leaf aromatics.
History:
Created in 2015 by John Stavroulakis at Zaxari kai Alati Bistrot, Athens, Greece
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