Ingredients:
1-1/2 oz Andrew Jackson Dollarhide Brandy
3 oz St. Supery Dollarhide Cold Concrete Fermented Sauvignon Blanc
1/2 oz Shiso Syrup*
1/3 cup huckleberries
½ oz Meyer lemon juice
Sparkling Water
Ice Cubes
Shiso leaves for garnish
Procedure
In a shaker, combine brandy, wine, shiso syrup, and Meyer lemon. Add a half cup of fresh berries to the shaker and muddle them gently to release their juices. Fill the shaker with ice cubes and shake the mixture well to chill. Strain the cocktail into a glass filled with ice.
Top the cocktail with a splash of sparkling water for effervescence. Gently stir to combine the ingredients.
Garnish the cocktail with fresh Shiso leaves and a few huckleberries for a burst of color.
This cocktail offers a perfect balance of the rich, warming notes of brandy, the crispness of white wine, and the unique herbal essence of Shiso. The addition of fresh berries adds a touch of sweetness, acidity and a burst of fruity flavors. It’s a sophisticated and visually stunning cocktail that can be enjoyed on a sunny day or as a delightful aperitif at any gathering.
*Shiso Syrup
1 cup fresh Shiso leaves, washed
1 cup granulated sugar
1 cup water
Shiso Syrup Preparation:
In a small saucepan, combine Shiso leaves, sugar, and water. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is completely dissolved. Let cool completely before straining for maximum flavor extraction. Strain the syrup to remove the Shiso leaves and store it in a sealed container in the refrigerator.
St. Supéry Brandy available for purchase at the winery.
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