Shiso Grove Highball

A vibrant, garden-fresh highball that weaves the green, herbaceous lift of shiso with the creamy body of coconut water and a nutty undercurrent of toasted sesame. Subtle lime brightness and a dash of gin bring it all together—refreshing, aromatic and layered, with no foamy texture. Ingredients: - 1.5 oz gin (ideally a bright, citrus-forward style) - 2 oz coconut water (pure, not sweetened or from concentrate) - 0.75 oz fresh lime juice - 0.5 oz simple syrup (1:1, adjust to taste) - 2 shiso leaves, plus extra for garnish - 0.25 oz toasted sesame oil simple (see prep below) - Sparkling water, to top Toasted Sesame Oil Simple (makes ~4 oz, enough for multiple drinks): - 1 oz toasted sesame oil - 3 oz simple syrup (1:1 sugar:water) Preparation: 1. Combine sesame oil and simple syrup in a small jar. Shake vigorously until emulsified. Let stand 10 minutes, then strain through a fine mesh, discarding oil layer. Keep refrigerated, use within a week. 2. In a shaker, gently muddle shiso leaves with lime juice and simple syrup. 3. Add gin, coconut water, and toasted sesame oil simple. Fill shaker with ice, shake briskly. 4. Double strain into a tall Collins glass filled with fresh ice. 5. Top gently with sparkling water (2–3 oz, to taste). Give a brief stir. 6. Garnish with a shiso leaf tucked into the glass and a thin coconut ribbon (optional). Glass: Collins This drink is cooling, bright and unique without veering into novelty for novelty’s sake—each element serves to deepen the shiso’s fresh appeal and linger on the palate.