Shiso Julep

Name: Shiso Julep
Yield: 10
Cuisine: American

RECIPE: Danny McDermott, Longoven, Richmond, Virginia

Photo: Courtesy of Longoven

August 20, 2019

This julep channels the spirit of Japan.

Herbaceous shiso takes the place of spearmint in this Japanese-inspired julep. Honeydew syrup adds a summery sweetness.

Ingredients

2 oz. Japanese whisky (McDermott uses Suntory Toki)
1/2 oz. honeydew syrup
3 large shiso leaves

Tools:muddler, barspoon
Glass:julep cup
Garnish:purple and green shiso leaves

Preparation

In a julep cup, muddle the shiso leaves with the honeydew syrup, then add the whisky. Fill 2/3 of the cup with crushed ice, stir to combine, then add more crushed ice to fill cup. Garnish.

Honeydew SyrupCombine 2 cups of sugar and 2 cups of water in a saucepan over medium heat. Add honeydew segments (about half of a whole honeydew, which has been deseeded, rind intact), let simmer for 5-10 minutes. Remove from heat and strain through chinois pressing all the liquid from the honeydew. Store in the refrigerator for up to 2 weeks.