Preserve Nippon

Serve in a Coupe glass...
1	fresh	Shiso leaf
1½	fl oz	Cognac
⅚	fl oz	Freshly squeezed lime juice
⅔	fl oz	Le Sirop de Monin Vanilla Sugar Syrup (Vanille)
1	dash	Angostura Aromatic Bitters

Display recipe in:

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.

Garnish:

Shisho leaf

Comment:

A vanilla lime cognac sour with Shisho leaf aromatics.

About:

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

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