Inspired by a colleague and friend of mine here in Detroit as well as wanting to incorporate extended technique into a cocktail with exotic ingredients.
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1 oz Angostura 7 Year Old Rum
0.5 oz Batavia Arrack
0.5 Acid Adjusted Pineapple Juice
0.75 Yuzu Syrup
5 drops saline solution
Liquid Nitrogen Muddled Red Shiso
Place shiso in tin and add nitrogen (careful not to touch the bottom of tin, it will be very cold and burn you) and break into small pieces with muddler.
Place all ingredients in tin and shake. Place shiso in chilled champagne flute then cover with pepple ice. Double strain drink and garnish with red shiso leaf.
Bartender in Detroit Michigan. Working at Wright and Company and for Detroit Optimist society. Excited to learn, grow, and network.
