Yuzu marmalade and shies leaves apply subtle Asian flavors to this traditional Martini cocktail from Nico Romo’s Fish Restaurant in Charleston, South Carolina.
1½ ounce Nolet’s Finest Gin
¾ ounce Vya Dry Vermouth
1 tablespoon Yuzu Marmalade
3 Shiso Leaves
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.
Recipe ByEvan Powell of Fish in Charleston, South Carolina