Japanese Mojito

Recipe from Nobu West by Nobu Matsuhisa

Our twist on the classic Cuban mojito uses vodka instead of rum, and fresh shiso leaves along with mint and a hint of vanilla to create an interesting flavor combination.

Servings: Serves 1

Ingredients

Japanese Mojito

3/4 ounce sirop de gomme (sugar syrup)
1 drop vanilla extract
6 fresh shiso leaves
8 fresh mint leaves , plus more for garnish
1/2 ounce fresh lime juice
Crushed ice
2 ounces vodka

Directions

Place the syrup, vanilla and 4 shiso leaves in a blender and blend together.

Crush and mix together the remaining shiso leaves, mint leaves and lime juice in a tall glass and fill with crushed ice.

Pour in the syrup mixture and the vodka and stir.