Uchiba Shiso Tini
PHOTOGRAPHY BY GREG MILANO / DRINK STYLING BY STEPHANIE GREENWOOD — Fall 2018
From beverage director Chris Melton of Hai Hospitality (which owns Uchiba) in Dallas
1-1/2 ounces vodka
1/2 ounce Honkaku-style or barley shochu
1 ounce lemon juice
3/4 ounce yuzu honey (recipe follows)
Add all ingredients to a cocktail shaker with ice and one shiso leaf and shake well. Double strain and serve in a chilled glass. Garnish with a fresh shiso leaf.
2 ounces yuzu juice
2-1/2 ounces clover honey
Mix ingredients. Store remaining honey for future use.
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