New York City mixologist Karen Fu adores the “inky purpleness” of this aperitif, which gets its color from Lillet rouge. She also loves shiso; here she muddles the Japanese herb with grapes. “It has a beautiful leaf design and a slight fennel flavor that can be a pleasant surprise,” she says.
Slideshow: Aperitif Recipes
Recipe from Food & Wine Cocktails 2015
6 Concord grapes
2 shiso leaves
1/2 ounce Simple Syrup
1 3/4 ounces tawny port
1 1/2 ounces Lillet rouge
3/4 ounce French blanc vermouth, such as Dolin
3 ice cubes, plus crushed ice for serving
2 ounces chilled club soda
How to Make It
In a cocktail shaker, muddle the grapes and 1 shiso leaf with the Simple Syrup. Add the port, Lillet, vermouth and ice cubes. Shake well and fine-strain into a chilled, crushed-ice-filled rocks glass. Top with the club soda and garnish with the remaining shiso leaf.
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