The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Click Below for
a FREE trial
- and -
save 62% NOW

Subscribe to The Local Palate
Click Now For a FREE Trial Issue Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Bonsai Garden

Advertisement

Ingredients

1½ ounce Nolet’s Finest Gin

¾ ounce Vya Dry Vermouth

1 tablespoon Yuzu Marmalade

3 Shiso Leaves
(from the Fish Herb Garden)

Directions

Place shiso leaves in bottom of mixing tin, fill with ice. Add gin, vermouth, and marmalade. Give it a hard shake. Double strain into highball glass over crushed ice. Garnish with a shiso leaf.