Shiso Smash

Many years ago in Philadelphia, I had attended the opening day of a new Stephen Starr restaurant, "Washington Square." It was supposed to be a big deal, as Marcus Samuelson had been courted down to become head chef. I don't know what happened, but he soon departed. What stood out that night was not the food, but a singular mixed drink -- a Shiso Mojito. Samuelson left, and the drink disappeared from the menu. I was sad to see it go, as it was a delicious post-Mojito innovation. 

I have tried to recreate it many times since. But have never been successful. Until tonight. Sorta. I am sure what I devised just moments ago tastes nothing like that drink, but is by far my greatest success.

I have made several Whiskey Smashes. So, when thinking about the Shiso in my fridge, it was obvious that a Smash was in order. I had only previously made a Dale DeGroff Whiskey Smash. But, I knew I was on to something.

The big revelation here was using vodka. I am not a vodka fan. I don't hate it. But, it is a neutral spirit. It lacks character. I generally like my mixed drinks to let the base spirit shine. To me, vodka never shines. But, this time it made sense to try vodka. My gut tells me to let the shiso come through first rather than the spirit.

I am so glad that I didn't totally write off vodka. It is a wonderful cocktail, and one that I am proud to think of as my first creation.

Shiso Smash

• 2 oz vodka
  
• 1/2 oz Nigori Saké (optional)
  
• 1/4 of a whole lemon
  
• 3 Shiso leaves, torn
  
• 2 sugar cubes (simple syrup works as well)
  
• A dash of water

In a mixing glass, smash (muddle) the shiso, sugar cubes, lemon. Then add the vodka and ice cubes. Shake well, and strain into a cocktail glass. Bits of Shiso are desirable.

I will be exploring and evolving this drink over time. I am curious about the addition of ginger, and maybe mint.