Shiso-yuzu mojito

Ingredients

• 5 cl white rum
• 2 cl pure yuzu juice
• 8 g light brown cane sugar
• 7 leaves fresh green shiso
• 6 cl very cold sparkling water
• 120 g crushed ice
• 1 slice fresh yuzu

Method

1. Place the cane sugar and yuzu juice at the bottom of a chilled highball glass. Stir with a bar spoon until the sugar is almost completely dissolved.
2. Stack the shiso leaves meant for muddling, roll them very loosely between your fingers, then place them in the glass. Gently press them with a muddler using only a few motions, without tearing or crushing them.
3. Pour in the white rum and stir thoroughly to lift the sugar and distribute the aromatic shiso oils.
4. Fill the glass to the brim with crushed ice. Stir from the bottom up with a bar spoon to chill the cocktail evenly.
5. Add the very cold sparkling water. Lift the mixture one last time with the spoon, without over-stirring to maintain the carbonation.
6. Top with a small dome of crushed ice. Gently slap the reserved shiso leaf between your palms to release its fragrance, then garnish with it and the yuzu slice.
7. Serve immediately with a short straw, without letting the ice start to melt.

Nutrition

Per serving

Energy

165.8 kcal

Protein

0.62 g

Carbohydrate

14.65 g

Fat

0.15 g

Fibre

1.74 g

Calcium

1.72 mg

Iron

0.13 mg

Magnesium

1.79 mg