Recipe courtesy of Stephanie Redmond, The Raven Room Restaurant & Cocktail Bar.
0.75 oz green-tea-infused plum wine (see note)
2 oz shiso-infused Moonlight shochu (see note)
0.25 oz lime juice
0.25 oz green tea syrup (see note)
1 to 2 shiso leaves
Garnish: additional shiso leaf
Place all the ingredients in a cocktail glass filled with ice, and stir well. Fine strain into a Nick and Nora glass and garnish with an additional shiso leaf (if you like, thread a skewer through it and place it on top of the glass). Serves 1.
Notes: To make the tea-infused wine, add 40 g of green tea leaves to 750 mL of Gekkeikan plum wine, seal and let sit for 8 to 12 hours. Strain before using, then keep chilled.
To make the infused shochu, add 20 g of shiso leaves to 750 ml of Moonlight shochu, seal and let sit for 8 to 12 hours. Strain before using, then keep chilled.
To make green tea syrup, add 30 g green tea leaves to 2 cups each granulated sugar and water. Heat, stirring, until sugar is fully dissolved. Remove from heat, cool to room temperature, strain and chill.