The classic daiquiri, with its simple trio of rum, sugar, and lime, gets an aromatic upgrade with fresh shiso leaves. This herbaceous addition brings unexpected yet welcome notes that pair beautifully with rum. For an extra touch, use red shiso to impart a vibrant pink hue. If time allows, steep a few shiso leaves in the rum for half an hour before mixing. The lemongrass syrup can be made with white sugar, but soft light brown sugar adds warmth and depth, complementing the lemongrass perfectly.
Cocktail of the week: Cafe Kowloon's shiso daiquiri
Abie Lamin, general manager, Cafe Kowloon, London E8