The Dejima

PHOTOGRAPHY BY GREG MILANO / DRINK STYLING BY STEPHANIE GREENWOOD — Fall 2018

From owner Janis Martin of Tanuki in Portland, Ore.

2 ounces rice shochu
1 ounce yuzu juice
1 ounce shiso syrup (recipe follows)
club soda
yuzu peel for garnish

Add the shochu, yuzu juice, and shiso syrup to a Collins glass with ice. Top with club soda and yuzu peel.

SHISO SYRUP
16 ounces water
16 ounces sugar
shiso leaves

In a pot over high heat, heat water and sugar until dissolved. Add a handful of packed shiso leaves and let sit until cooled. Strain.

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