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Bonsai Garden


1½ ounce Nolet’s Finest Gin

¾ ounce Vya Dry Vermouth

1 tablespoon Yuzu Marmalade

3 Shiso Leaves
(from the Fish Herb Garden)


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.