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
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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.

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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.

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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.

Robert Timmins

19th September 2023 at 23:34

The photo causes me to ask if the shiso leaf used in the shaker should be the green or red variety.

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