{"id":11427,"date":"2025-03-31T05:08:33","date_gmt":"2025-03-31T04:08:33","guid":{"rendered":"https:\/\/www.themixer.com\/en-uk\/?p=11427"},"modified":"2025-08-19T09:40:14","modified_gmt":"2025-08-19T08:40:14","slug":"shiso-cocktails","status":"publish","type":"post","link":"https:\/\/www.themixer.com\/en-uk\/trends\/shiso-cocktails\/","title":{"rendered":"Shiso Cocktails: The Herbaceous Twist Your Drinks Have Been Missing"},"content":{"rendered":"

If you haven\u2019t tried shiso cocktails yet, it\u2019s time to shake things up, friend! This fragrant Japanese herb has been a staple in kitchens for centuries, but creative cocktail afficionados are now using it to add a fresh, citrusy, slightly spicy edge to crafty clinkers. It plays well with all kinds of spirits, including gin, vodka, sake, and whiskey. Whether muddled, infused, or used as a bold garnish, shiso brings serious character to a wide variety of inspired sips. <\/span>\u00a0<\/span><\/p>\n

What is shiso, exactly?<\/h2>\n

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Shiso is a bold, aromatic herb from the mint family, and it\u2019s a big deal in Asian cuisine. You\u2019ll find it in sushi, tempura, pickles, and even traditional drinks like umeshu (plum wine). These days, shiso is also making a splash on the cocktail scene, adding depth, freshness, and just the right amount of spice to mixed drinks.<\/span>\u00a0<\/span><\/p>\n

There are two main types: <\/span>green shiso<\/span><\/b> (aojiso), which is grassy, citrusy, and minty, and <\/span>red shiso<\/span><\/b> (akajiso), which is more earthy, slightly bitter, and a little floral. Both bring something special to the table; green shiso is perfect for bright, zesty drinks, while red shiso works wonders in syrups and bold infusions.<\/span>\u00a0<\/span><\/p>\n

Go pro:<\/span><\/b> The Ultimate Guide to Herbs for Cocktails<\/span><\/a>\u00a0<\/span><\/p>\n

Why use shiso in cocktails?<\/h2>\n

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Shiso isn\u2019t just another pretty herb; it brings serious depth of flavour to mixed drinks. Its bright citrus notes and peppery bite pave the way for a layered, intriguing and unexpected taste profile.<\/span>\u00a0<\/span><\/p>\n

It pairs like a dream with all kinds of spirit. The floral botanicals of gin? Check. The clean smoothness of vodka? Absolutely. The umami depth of sake? A perfect match. Even whiskey and <\/span>bourbon<\/span><\/a> get a lift from its herbal zing. Add in fresh citrus, a hint of ginger, or a touch of honey, and you\u2019ve got something seriously special in your glass.<\/span>\u00a0<\/span><\/p>\n

What’s Hot and What’s Not:<\/span><\/b> 2025’s Top Cocktail Trends Predicted by the Experts<\/span><\/a>\u00a0<\/span><\/p>\n

Must-try shiso cocktails<\/h2>\n

1. Shiso Gin and Tonic<\/h3>\n

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Bright and beautiful and infinitely sippable, a Shiso Gin and Tonic goes down a treat on a summer day. To make one, muddle 15 ml of shiso sugar syrup (recipe below) and four slices of cucumber in a cocktail shaker. Add 45 ml <\/span>Bulldog Gin<\/span><\/a> and ice, shake until frosty, and strain into a tall serving glass over fresh ice. Top off with tonic water, garnish with sliced cucumber, and serve.\u00a0<\/span>\u00a0<\/span><\/p>\n

2. Shiso Mojito<\/h3>\n

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This is an Asian take on the <\/span>minty OG<\/span><\/a>. To make one, muddle 6 green shiso leaves, 2 teaspoons of granulated sugar, and 30 ml of fresh lime juice in a highball glass until the sugar is dissolved. Add 60 ml <\/span>Wray & Nephew rum<\/span><\/a> and a splash of lime juice. Top it off with ginger ale, stir gently, and garnish with a lime wheel.<\/span>\u00a0<\/span><\/p>\n

3. Shiso Sour<\/h3>\n

\"A<\/p>\n

The classic <\/span>Whiskey Sour<\/span><\/a> gets a delightful makeover in this tasty recipe. To make one, combine 60 ml <\/span>SKYY Vodka<\/span><\/a>, 30 ml lemon juice, 30 ml grapefruit juice, 30 ml shiso sugar syrup, 2 dashes of bitters, and 1 egg white to a cocktail shaker without ice. Shake well, then add ice, and shake again, until frosty. Strain into a serving glass and enjoy!\u00a0<\/span>\u00a0<\/span><\/p>\n

4. Shiso and Yuzu Spritz<\/h3>\n

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This effervescent drink comes to the party with all sorts of fresh flavours in the mix. To make a Shiso and Yuzu Spritz, muddle a few slices of cucumber and green shiso leaves with 15 ml of sugar syrup in a cocktail shaker. Add 30 ml yuzu juice, 60 ml Bulldog Gin, 60 ml green tea (steeped, and cooled), and shake to combine. Strain into a serving glass, and garnish with a fresh shiso leaf to serve.\u00a0<\/span>\u00a0<\/span><\/p>\n

Also see:<\/span><\/b> 7 Yuzu Cocktails (Bright & Citrusy Drinks to Try at Home)<\/span><\/a>\u00a0<\/span><\/p>\n

5. Shiso Highball<\/h3>\n

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The time-honoured <\/span>highball recipe<\/span> is uplifted by the crisp freshness of shochu and a fragrant hint of shiso. To make one, add 5 shiso leaves and 15 ml sugar syrup to the bottom of a highball glass. Gently muddle, then add ice, 45 ml shochu, and top it off with soda water. Stir briefly, and garnish with a sprig of shiso before serving.\u00a0<\/span>\u00a0<\/span><\/p>\n

Read next:<\/span><\/b> The Best Shochu Cocktails & Guide to the Famous Japanese Spirit<\/span><\/a>\u00a0<\/span><\/p>\n

How to prepare & use shiso in cocktails<\/h2>\n

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Shiso can be muddled, infused, or used as a show-stopping garnish. Here\u2019s how to make the most of it:<\/span>\u00a0<\/span><\/p>\n

Muddling for brightness<\/h3>\n

Muddling fresh shiso leaves is a great way to release their oils and fresh aroma. To do it right, gently press the leaves with a muddler (or the back of a spoon) along with citrus slices, sugar, or other soft ingredients. This technique works well in sours, highballs, and Mojito-style drinks, where the herb\u2019s citrus and minty qualities can shine.<\/span>\u00a0<\/span><\/p>\n

Infusing for depth<\/h3>\n

For a deeper shiso flavour, infuse it into spirits or syrups.<\/span>\u00a0<\/span><\/p>\n

Shiso-infused gin or vodka<\/span><\/b>: Submerge a handful of fresh shiso leaves in a bottle of vodka or gin and let it steep for 24\u201348 hours. Once you strain out the leaves, you\u2019ll be left with a subtly herbaceous, peppery infusion that makes an excellent base for <\/span>a<\/span><\/b> variety of cocktails.<\/span>\u00a0<\/span><\/p>\n

Shiso sugar syrup<\/span><\/b>: Simmer equal parts sugar and water with chopped shiso leaves, then strain after 10 minutes. The result? A lightly spiced, citrusy syrup that pairs perfectly with sake-based cocktails or whiskey sours.<\/span>\u00a0<\/span><\/p>\n

Garnishing for aroma & visual appeal<\/h3>\n

A fresh shiso leaf is an elegant and fragrant garnish.\u00a0 Use whole leaves as a striking topper for highballs or gently slap them against your hand before placing them in a glass to release their aroma. For a more dramatic effect, roll a leaf into a tight spiral and skewer it, or float a single red shiso leaf on the surface of a cocktail for a bold colour contrast.<\/span>\u00a0<\/span><\/p>\n

Fresh vs. dried shiso<\/h3>\n

Fresh shiso is always the first choice for cocktails, and it is loved for its vibrant aroma and delicate texture. However, dried shiso can still add depth and nuance, especially in infusions. Steep dried shiso in hot water to create an herbal tea base for mixed drinks or use it as a powdered rim for a unique umami kick.<\/span>\u00a0<\/span><\/p>\n

Pairing shiso with other herbs & ingredients<\/h3>\n

Shiso plays well with a range of herbs and botanicals. Pairing it with basil or mint enhances its fresh, cooling properties, while a touch of rosemary or thyme can bring out its peppery, earthy depth. In citrus-forward drinks, shiso\u2019s natural zestiness makes it a perfect match for yuzu, lemon, and grapefruit, while ingredients like honey and ginger round out its herbal complexity.\u00a0\u00a0<\/span>\u00a0<\/span><\/p>\n

Learn more<\/span><\/b>: <\/span>Asian Cocktail Ingredients to Inspire Your Next Drink<\/span><\/a>\u00a0<\/span><\/p>\n

Where to buy shiso & storage tips<\/h2>\n

\"Shiso<\/p>\n

You aren’t likely to find shiso sitting next to the basil at your regular grocery store, but you can usually track it down at:<\/span>\u00a0<\/span><\/p>\n