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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.

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