Shiso-infused Gin, Watermelon Syrup, Ale Genepy, Lime, Lavender Bitters
Bartender Shawn Lickliter of Republique | Los Angeles
Adapted by StarChefs | october 2022
INGREDIENTS:
Shiso-Infused Gin:
10 shiso leaves
750 milliliters gin
Watermelon Syrup:
1 kilogram watermelon juice
400 grams cane sugar
1 gram kosher salt
To Assemble and Serve:
Yield: 1 cocktail
⅕ ounce génépy
1 ounce lime juice
1 dash lavender bitters
2 dashes saline solution
METHOD:
For the Shiso-Infused Gin:
Bring a pot of water to a boil. Add shiso and blanch 30 seconds. Transfer to an ice bath to chill. Remove the shiso and squeeze out any excess water. Place the shiso in a Vitamix blender and add gin. Blend on medium-high speed for at least 1 minute or until the shiso is well incorporated. Strain through a cheesecloth or coffee filter. Transfer to a bottle and refrigerate.
For the Watermelon Syrup:
In a Vitamix blender, combine all ingredients. Blend on medium speed or until the sugar has completely dissolved. If using a refractometer, slowly add sugar until the syrup reaches 33 brix. Transfer to a bottle. Refrigerate up to 3 days.
To Assemble and Serve:
In a cocktail shaker, combine all ingredients with 1 ½ ounces Shiso-infused Gin and 1 ½ ounces Watermelon Syrup. Add ice. Shake, then strain into a coupe glass.
