Inspired by a trip he took to where Hakushu is made, our Drinks Editor Jim Meehan replaces bourbon for Japanese whisky in this new take on the julep (above, left). And instead of mint, Meehan uses shiso, a Japanese herb that has a bit of a cilantro flavor with citrusy undertones.
A River Runs Through ItRecipe by Jim Meehan, Tasting Table Drinks Editor
Yield: 1 cocktail
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
1 shiso leaf, plus more for garnish
¼ ounce simple syrup
2 ounces Japanese whisky, preferably Hakushu 12-year-old Reserve
Muddle the shiso leaf and simple syrup in the bottom of a chilled julep cup. Add whisky and some pebble ice and stir. Top with more pebble ice and garnish with 2 shiso leaves.
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