Shake vigorously and fine strain into a chilled coupe. Garnish with a shiso leaf floated on top of the cocktail. Ingredients: Method: Take a medium pot and fill with water on high heat.

Shiso’s bar program, curated by Madhav Singhal of Gastronaut Hospitality, is designed to perfectly complement the diverse Pan-Asian cuisine. The bar offers a range of signature cocktails, mocktails, ...

Ingredients: 1.5oz Mezcal Amarás Verde 0.25oz Giffard Vanille de Madagascar 0.75oz Lemon Juice 1.5oz Persimmon-Shiso Syrup* Method: Combine all ingredients into a cocktail shaker and top with ice.

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl. Heat grape ...