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- Cocktails and Spirits
July 6, 2012
The Shiso Mojito.
No better way to start your weekend than with an updated twist on the mojito. From Nobu, located at the all-new Capri hotel in Southampton, the Shiso Mojito is much like the restaurant's concept itself: a "new style" Japanese take on the traditional cocktail.
- 2 Ounces white rum
- 3 shiso leaves
- 3/4 Ounces lime juice
- 3/4 Ounces simple syrup
- splash of soda
Combine all ingredients and shake with ice.
How to Use Shiso Leaf for Fresh, Fragrant Cocktails
Look for shiso in Asian markets with a good produce selection, or some higher-end grocery stores.
It’s hard to describe the taste of shiso, the fragrant and addictive herb you might have seen decorating a sushi platter, or elsewhere in Japanese, Korean, and Southeast Asian cuisines. As distinctive in appearance (flat leaves with jagged edges) as it is in flavor, its unmistakable character makes it a perfect candidate for cocktails—whether complementing the herbaceous qualities of gin, or adding herbal nuance to a classic highball.
Look for shiso in Asian markets with a good produce selection, or some higher-end grocery stores. There are both pure green and purple-tinged varieties here, we’re using the latter.
Keto Mojito: Our New Favorite Keto Cocktail
In a glass or shaker, add lime juice, monk fruit, and mint leaves. Use a muddler or even just the end of a wooden spoon and smash (muddle) the mint leaves. Don't muddle them too much, though.
Add in rum and stir. Fill glass with ice and top with club soda or sparkling water.
Garnish with mint leaves and a slice of lime. Enjoy!
Yield: 1 cup, Serving Size: 1 cup
Amount Per Serving: 131 Calories | 0g Fat | 4g Total Carbs | 0g Fiber | 4g Sugar Alcohol | 0g Protein | 0g Net Carbs
It&rsquos 5&rsquoo clock somewhere! 🍸
If you&rsquore looking for a keto cocktail that is refreshing, light, and something everyone can enjoy, then look no further than our keto mojito! I love that I can make this delicious low carb drink all summer long, all while keeping it keto.
Our keto mojito is so good you&rsquoll think you&rsquore cheating, but you&rsquore not &ndash I promise!
Watch the video below to see how easy this keto cocktail is to make &ndash
This super simple keto mojito cocktail can be made in under 5 minutes. It&rsquos perfect for sipping on while you&rsquore relaxing by the pool or even while you&rsquore inside enjoying a Netflix binge (have you seen Ozark? OMG, so good!).
To keep this drink as simple as possible, I used the classic mojito recipe and substituted the sugar with Monk Fruit. Trust me, you&rsquoll never even taste the difference, and neither will your non-keto friends. Shhh! I won&rsquot tell! 😊
Of all the herbs I grow in my garden, shiso (also know as beefsteak or perilla) is perhaps my favorite and most used. Thanks to a gift from a friend last summer, I now have access to basil-y mint-y goodness whenever I want. It is a fresh reminder that summer is here when I add it to salads, egg rolls, sushi and yes, cocktails.
If you love a mojito, try this version made with shiso. It’s a subtle change to the usual but it’s just enough so to make you go “Mmmmm!” Rather than weighing down the cocktail with overly sugary simple syrup, unrefined turbinado sugar is used to add subtle sweetness. If you don’t have shiso growing in your backyard, look for it in Asian markets. It can be purchased in the green or purple variety. My favorite is the purple.
1-2 (or more to taste!) tablespoons turbinado sugar
1 large sprig mint, plus more for garnish
1 1/2 oz rum (or more to taste)
1. Place sugar in the bottom of a 10 oz capacity glass. Remove the leaves from the mint and shiso sprigs. Roughly tear them and add to the glass. Squeeze the lime half over the leaves.
2. Muddle the sugar, mint, shiso and lime.
3. Add the rum and toss in enough ice to fill the glass.
4. Add the club soda. Stir well. Garnish with a sprig of mint and/or shiso, if desired. Serve immediately.
What’s in a Mojito?
This cocktail really doesn’t have too many ingredients and that means that it takes even less time to make!
- granulated sugar
- fresh mint leaves
- fresh lime
- ice cubes
- white rum
- club soda
In place of club soda, you can also use sparkling water (if you like your Mojito less sweet) or some people choose to use sprite. I prefer club soda, as it doesn’t change the overall flavor of the cocktail and keeps it true to the original.
Tag: shiso mojito
Have you had nabe before? Not to be confused with shabu shabu or hot pot. Shabu Shabu is the same meat and vegetable ingredients except you cook it in water with a little bit of konbu (seaweed). It is plain and light. However, nabe is the same ingredients except with flavorful broth’s. If you haven’t eaten at Ichiriki before, it’s most likely you haven’t had nabe, unless you’re from Japan or something. I’ve looked all over Vegas and LA for nabe and I can’t find it ANYWHERE. I miss Ichirki, and every time I go to Hawaii, I will make sure to stop there for a pot of shio nabe.
With dim lighting and a calm atmosphere, the traditional decor includes bamboo partitions, shoji screens and private curtained tables. One area of the restaurant you are required to take off your shoes, a Japanese tradition, where you are seated on a sunken floor on pillow seats. It reminds me of eating with my grandma. They have an array of mouth watering unique pupu’s (appetizers), shabu shabu, sukiyaki, a variety of nabe, and other izakaya (bar food). Check them out on google, there’s a reason they mostly have 5 star reviews.
My favorite appetizer couldn’t be more traditional: cucumbers, with onions, with ume paste (sour pickled plum) and katsuo flakes (dried bonito fish flakes)
Karaage chicken is my daughters favorite, with mayo and Sriracha sauce.
For lunch they have smaller portions with choice of meat, (beef) shrimp and scallops for about $12
Regular nabe is about $20. Seafood nabe contains large tiger shrimps, scallops, and king crab legs and runs about $30. Nabe is served with a bowl of rice on the side, and I like to order a side of udon noodles as well. The ground meat in the bamboo scoop is ground chicken and pork “tsukene”. It’s scooped into the soup and cooked with the array of meat and veggies.
You can choose from a variety of flavors such as miso, shoyu, shio (my favorite), kim chee, pirikara (spicy), and even a new flavor, I am yet to try, light ginger broth.
They have GREAT poke too!
They also have a lounge upstairs with daily drink specials, “Ichiriki LOFT.” Try the Shiso Mojito, a shochu-based mojito with muddled fresh shiso.
The sake selection is also good and served in bamboo boxes which enhance the flavor.
Ichiriki LOFT is conveniently located at 510 Pi‘ikoi Street, just across from Ala Moana Center, with parking available in an attended lot behind the building. For more information please call (808) 591-5638.
Hours: Mon-Thu 5-11pm, Fri-Sat 5pm-12am, Sun 5-10pm
Price Range: Entrees $15.95-$45.95
Recommended: Shio Ichiriki Nabe (w/ side of udon), Ume Cucumber, Karaage
Payment: AmEx, Disc, JCB, V, MC
I’ve learned how to make my own nabe broth because there is no nabe anywhere in Vegas. First you cut the steams off the shiitake mushrooms and cut the caps in half and soak them in warm water for 15 minutes. I bake a piece of ginger in olive oil until it is brown. Add it to simmering water. Drain the mushrooms, then boil shiitake mushrooms and ginger for 8 hours until the broth is golden. I drain the mushrooms and ginger then add shoyu, mirin (rice wine), MSG Makes everything taste better. Some recipes use meat but mushrooms won’t spoil as fast as fish or meat. Using so lessens the shelf life of the soup. I like to refrigerate the soup and eat it over the next few days or use it in cooking of other recipes. I asked them what the broth is made from Ichiriki and they said shiitake mushrooms because of peoples allergies. If you want to cheat and don’t have time to lett it simmer all day, I like to use katsuo dashi powder. It’s a little expensive. probably $15 for a box of seasoning, but it is flavorful and can be ready in a few minutes. And the box will last you years. I add ribeye, shrimp, scallops, crab legs, aburage, tofu, green onions, shiitake mushrooms, bamboo shoots, enoki mushrooms, udon noodles, carrots, mung bean clear noodles (long rice), fresh gobo (burdock), arabiki (berkshire pork sausages), kamaboko (fish cake) and make my own ground chicken and pork tsukene (meat balls) to put in it. I never measure anything and always cook to taste, so I can’t tell you the measurements. That’s the best way to cook! Then once you get it down perfect, write it down.
What to do with Shiso
- Dry the leaves and grind with salt (and optionally, sesame) to make a shiso salt that may be used as a furikake. - Fry the leaves in a tempura batter. - Make shiso oil to drizzle over gazpacho. - Pickle it with cucumbers. - Preserve the leaves in salt.
- Soba salad with shiso, with bonus information on the Qi boosting properties of shiso. - Sprinkle if over tofu, as in Chika’s tofu à la mode. - Use it with rice: in onigiri, or over a bowl of steamed rice, or in fried rice. - Use it in this avocado and grapefruit salad. - Sprinkle it over a carrot and ginger soup. - Add it to a cucumber salad with rice vinegar. - Add it to pasta with olive oil, nori, soy sauce, butter, salt, and pepper. - Make shiso pesto for pasta. - Make pan-fried shiso & tofu “sandwiches”. - Make spring rolls with shiso and mushrooms.
Fish and shellfish
- Slip a piece of leaf between the rice and the fish in nigiri sushi, or inside maki. - Serve it with sashimi or chirashi sushi. - Use it in a tartare of mackerel marinated in fresh ginger and soy sauce. - Make a mignonette of shiso and mango to eat with raw oysters.
- Put it inside a rolled pork fillet that you will poach and slice. - Make a pan-fried roulade of chicken stuffed with chopped umeboshi and shiso. - Make a Vietnamese-inspired shiso wrap: shiso + rice vermicelli + bbq vietnamese pork, rolled in soft rice paper. You can fry these rolls, or eat them as is. - Wrap it around some meat or veggies and pan fry them, then add a little soy sauce, mirin, and sesame seeds.
- Make an infusion with the leaves, to drink hot or cold. - Make shiso juice with purple shiso. - Try infusing it for cockails, such as Alchemology’s shiso vodka, or just use in place of mint to make a shiso mojito.
- Use it on fruit, fruit salads and fruit soups: think strawberries, peaches, oranges, pineapple… - Mix it with sugar (and optionally lime zest) to make shiso sugar or shiso lime sugar to sprinkle on crêpes and other desserts. - Use it to flavor macarons, such as the ones François Payard made for a fundraiser for Japan.
Alright, so what’s in a mojito? Traditionally, a classic mojito cocktail is made with:
- Rum: White rum is traditional.
- Lime juice: Fresh, fresh, fresh please. Avoid the bottled stuff.
- Fresh mint: Any variety of fresh mint will do. And be sure to use some extra as a garnish.
- Club soda: We’ll add just a splash in at the very end.
- Sweetener: Super-fine sugar is traditional in mojito recipes. But I prefer to use honey simple syrup, which can be whipped up in the microwave in just a minute or so. (See instructions below.) That said, feel free to use whatever kind of sweetener you prefer.
- Ice: I use ice both to shake the cocktail, and for serving.
- Cocktail Shaker: Such as this one.
- Cocktail Muddler: Such as this one. (Or you can just use a wooden spoon.)
- Tall glasses: Tall glasses, such as these, are traditional. But any serving glasses will do.
- Straws: I love these re-usable metal straws.
Here Lies Shiso
Shiso, a grassy and resilient herb known for its work as a ubiquitous supporting leaf and, most recently, as the country’s most prominent cocktail garnish, has died.
The cause, according to multiple cocktail menu designers, was overuse.
Revered for its vibrant green (and sometimes purple) leaves and ragged edges, the plant’s meteoric rise in the spirits world was unexpected, even by industry standards. “Shiso’s star burned bright,” said Ben Anderson, celebrity bartender and author of the best-selling whiskey distiller’s handbook Batcher of the Rye. “Which is ironic, because you’d never want to burn Shiso. That would taste awful in a Mojito.”
Few specifics of Shiso’s sprouthood are known. Née Perilla frutescens, Shiso is believed by botanists and biographers to have spent its seedling years traveling between China and India. Later, it arrived in Japan and put down roots, humbly toiling away in soups and cradling wasabi on sushi platters.
But Shiso dreamed of more than sushi, and in 2010, it set a course to New York City. After several years under cling wrap, Shiso was discovered in 2016 by Simone Ashcroft, a New York City-based mixologist commonly referred to as the “Shiso Pioneeress.” While dining on spicy tuna rolls at Atarimae, a since-shuttered sushi restaurant in Williamsburg, Brooklyn, Ashcroft picked up a jackfruit avocado roll. “There it was,” she said. “So green, so fresh, so vaguely vegetal. And that’s when it hit me: This stuff could be the next flamed orange peel.”
Seemingly overnight, Shiso became a star.
“GREEN NEW FEEL,” declared New York Magazine on the cover of that year’s fall restaurant preview issue. Food critic Enrique DeMille referred to Shiso as a “breakout star” Food & Wine declared it a “mainstream maverick with endless potential.”
Shiso’s first highly publicized appearance took place at Inspyr, a Manhattan concept bar and co-working startup where Ashcroft presented it to an invitation-only crowd of industry experts. Bathed in light, Shiso stood upright in a Japanese highball, delicately balanced atop three crystal-clear, hand-carved ice cubes. In cocktail circles, that evening is still referred to as “Shiso’s Big Bang.”
Caught off guard, farms felt the strain of Shiso’s unforeseen ascent Wall Street was shook. Across social media platforms, the hashtag #ShisoForMe trended for months as influencers signed high-dollar contracts for promotional selfie campaigns. In a pivotal 2017 VMA performance, Lady Gaga emerged from beneath a massive Shiso leaf, dressed as a cocktail shaker. And, of course, Gwyneth Paltrow got involved.
Critics have credited Shiso’s sudden success to Ashcroft’s knack for marketing and the leaf’s curiously photogenic mien. But Ashcroft maintained that she was only a handmaid to Shiso’s stardom. “Sure, I discovered that Shiso pairs beautifully with gin and citrus, but it did all the work. Crush it, infuse it, steep it, spank it, pop it on top of a tiki drink—you name it. This stuff is very versatile. Because it is a leaf.”
Shiso was often cited by hospitality professionals as adaptable, forgiving and pleasant to work with, even as part of hugely disparate beverage programs. Still, for all its graciousness, the leaf never muttered so much as a word. “We got nothing but unflinching dedication. Shiso was always just so zen,” recalled Anderson. “So we used it literally everywhere we could.”
Within months of its initial appearance, Shiso became a fixture of the A-list herb scene. Bar Marmont devoted half its cocktail menu to Shiso-garnished drinks. In Dubai, a Shiso-shaped fireworks display heralded the opening of Leaf, a Shiso-only cocktail bar near the Burj Khalifa skyscraper. For a time, Shiso became the clandestine currency in Tokyo fish markets. In early 2018, NASA livestreamed the growing of a single Shiso leaf aboard the International Space Station.
But Shiso’s trajectory was unsustainable. At the height of its popularity, reports surfaced that the leaf had overextended itself. Rumors swirled that Shiso began binging high-strength fertilizers to stay robust bartenders accused the leaf of being wilted on the job. Global supply dwindled. With no fanfare, Shiso retired from boutique produce aisles and canceled all farmers market appearances.
Those close to Shiso claim that the very last leaf was used early Sunday evening. A rushed bartender in a generic Midtown Manhattan establishment tucked Shiso into a mound of pebble ice to garnish a Julep. The bartender had run out of fresh mint.
“I’ve never claimed to fully understand an herb’s motives,” Ashcroft said, “but I think Shiso had reached a kind of career contentment we all strive to achieve, and decided to quit while it was ahead. Too bad. Another couple years and we’d have hit the real mainstream: Applebee’s. Maybe even TGI Fridays.”
Shiso is survived by cousins Mint and Basil, and a maternal aunt, Rosemary.
Shiso Shochu Mojito
I seriously suck at gardening. I've even been known to kill succulents – that's how bad I am at keeping plants alive. Luckily, I'm surrounded by people with green thumbs, and I get to enjoy the fruits of their labor. This year, Yoko has had an abundance of Japanese cucumbers, ripe tomatoes, and shiso, all to which I have been a grateful recipient. Her yard gets plenty of hot hot Oakland heat during the summer months, which is necessary for her garden of earthly delights. The shiso in her planter thrives and they are full of minty shiso flavor, yet soft in texture.
So what have I done with all the shiso gifted to me by Yoko? Besides putting them into salads, natto, hiyashi chuka (Ramen Salad – get the Japanify Zine for the recipe!), cold zaru soba, and anything else I can think of when cooking, I have created a simple cocktail a riff on the Mojito, the classic Cuban drink. As usual, I've put our Umami Mart spin on this using Japanese ingredients and have named this simply, the Shiso Shochu Mojito. This is so easy and perfect for a backyard barbeque, or make a huge batch of it in a punch bowl for your next house party!
Makes one drink
3 oz Tan Taka Tan Red Shiso Shochu
2 shiso leaves
1/2 of a lime, quartered
3 barspoons of Ginger Marmalade
1. For this drinks, you're going to build everything directly into the highball glass, so no need for a shaker.
Take the shiso leaves and liberally break off pieces with your fingers.
2. Add quartered limes into the glass.
3. Add the 3 barspoons of Ginger Marmalade. You can adjust this to your own palette – add more if you like a sweet drink, add less if you don't want it to be so ginger-y. Usually Mojitos use regular cane sugar, but I've subbed with this marmalade which adds sweetness and a subtle hint of ginger which complements the shiso well.
4. Muddle all the ingredients in your glass until the limes are sufficiently juiced.
5. Add the Shiso Shochu. This shochu is made with red shiso leaves in Hokkaido. Its flavor is reminiscent of umeboshi (Japanese pickled plum), since umeboshi uses red shiso in the pickling process. Overall, this shochu is mild in flavor and soft in texture, which is why I used 3 ounces in this drink. I think the green shiso leaves are necessary to enhance and brighten the shiso flavors in the shochu.
6. Add ice to the brim of the glass.
7. Stir to incorporate all the bits in the drink together with the shochu.
8. Add club soda to the top of the glass.
9. Garnish with a shiso leaf.
Make this a mocktail by eliminating the Shisho Shochu and adding two more spoonfuls of the ginger marmalade!
As we will start experiencing our elusive Indian Summer here in the Bay Area for the next few months, stay cool with this tropical drink!