Shiso Julep - Imbibe Magazine Subscribe + Save

Shiso Julep

Shiso Julep

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

2 oz. Japanese whisky (McDermott uses Suntory Toki)
½ oz. honeydew syrup
3 large shiso leaves
Tools: muddler, barspoon
Glass: julep cup
Garnish: purple and green shiso leaves

In a julep cup, muddle the shiso leaves with the honeydew syrup, then add the whisky. Fill ⅔ of the cup with crushed ice, stir to combine, then add more crushed ice to fill cup. Garnish.

Honeydew Syrup: Combine 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.

Danny McDermott, Longoven, Richmond, Virginia


Did you enjoy this recipe? Sign up for our newsletter and get weekly recipes and articles in your inbox.

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend