Shiso Mojito? Interesting idea, aromatic minty herb might make for an interesting twist on the classic Cuban refresher.
A reader inquired about a recipe for Shiso Mojito. Opportunity, knocks. Here's an introduction to the herb, Shiso (or Perilla).
We all know how refreshing a Mojito can be, so this is a timely request as well.
Remember that herbs and cocktails including mint is a popular summertime treat. So, Thanks Lee, for the inquiry, hope this works.
One reference to a sake based cocktail includes shiso, and calls it a "Shiso Mojito." It calls for Cointreau,mint, shiso and sake. That doesn't seem to be as true to the spirit of the Mojito as it might be. Why not use a regular Mojito recipe with some substitutions? A classic Mojito combines muddled mint with lime and rum and club soda. (see photo)
Here's a recipe for a Shiso Mojito
- Muddle Shiso (in place of mint or in combination with it - 4-8 sprigs for one highball)
- 1 TBSP of turbinado sugar (darker than refined sugar and coarser, so better for muddling)
- Squeeze juice of one lime or one yuzu into glass, add the halves
- Add 2.5 ounces of rum
- Nearly fill with crushed ice, top off with club soda and sprig of mint
Yuzu
Yuzu might be a good lime substitute for the citrus component and both Shiso and Yuzu are native to Asia. I might use Shiso/mint combo. Yuzu is pretty tart, so if you can find some (fresh or bottled) you might want to increase the sugar to taste.
Shiso is one of the Japanese names for the herb Perilla. There are actually several varieties, the common ones found here are either red or green. Red Shiso tends to be used more for pickling. If you're familiar with umeboshi or Japanese pickled plums, you may have seen dark leaves in the jars of the soft variety. Those leaves are red Shiso. Red Shiso is used in pickles through much of Asia in part because it has anti-microbial qualities. (Can't be too long before we see Shiso-Yuzu hand soap from Williams-Sonoma. Remember, you heard it here first.)
Green Shiso is used in pickling as well but will be more often found in sushi and tempura preparations. It's a favorite accompaniment of salmon. It's also used as an accent in slaws other types of salads. I found an Epicurious recipe for Pickled Napa that includes Shiso. My recipe doesn't include it: Dogwood and Grandma.
For more on the rising popularity of shiso, see the article mentioned here.
What is the flavor of Shiso?
How to describe any flavor is a food writer's challenge. It's often described similar to mint and to basil. It is definitely aromatic and slightly astringent. The chemical compounds in it that cause this astringency are also the reason Shiso is used in pickling.
Try adding the Shiso Mojito to your repertoire of summer herbal cocktails.
For more delicious summer drinks see Mary Luz' Summer Cocktail recipes.
Kampai!
