You've probably already seen it decorating your sushi platter, but you should really be adding it to your cocktails, too.
Easy: Shiso Martini
A great garnish can transform an entire drink -- when you do it right. Here, we’re making a totally classic gin martini . And all we’re doing is adding shiso leaf as a garnish. Here’s the key to working with herb garnishes: Take the shiso leaf in one palm. Then give it a good slap, with the other. This breaks up some of the plant cells and releases their aromatics. Try a little experiment yourself: Take an herb, give it a whiff, give it a whack, and sniff again. The aroma will be much stronger.
So a single shiso leaf can change your experience of a great martini, playing well with the gin’s herbal elements. It’s subtle, but it’s there.In a mixing glass with ice, combine two ounces of gin and an ounce of dry vermouth. Stir until well-chilled, then strain into a chilled cocktail glass. Garnish with a shiso leaf, first clapped between your palms to release its aroma.Shiso has such a distinctive flavor, we don’t want to mask it too much.
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