- 2/3 cup sugar
- 2/3 cup water
- Finely grated zest of 1/2 grapefruit (about 1 tablespoon)
- 4 shiso leaves
- 24 ounces junmai sake
- 16 ounces chilled green tea
- 8 ounces St-Germain elderflower liqueur
- 5 ounces Japanese malt whisky, preferably Hakushu 12-year
- 3 ounces fresh lemon juice
- 1/2 ounce yuzu juice
- 6 dashes of hopped grapefruit bitters
- 24 slices each of apricot and plum, 8 thin slices of ginger and 8 shiso leaves, smacked, for garnish
How to make this recipe
- Make the grapefruit syrup In a small saucepan, bring the sugar and water to a boil. Simmer over moderate heat, stirring, until the sugar dissolves, 2 to 3 minutes. Let cool, then transfer to a jar, add the grapefruit zest and refrigerate overnight. Transfer the syrup to a blender, add the shiso and puree until smooth, 1 minute. Strain the syrup through cheesecloth into a jar; refrigerate until ready to use, up to 2 weeks.
- Make the punch In a large pitcher, combine 4 ounces of the grapefruit syrup with the sake, green tea, elderflower liqueur, whisky, lemon juice, yuzu juice and bitters. Refrigerate until chilled, about 2 hours. Fill the pitcher with ice and stir well. Pour the punch into 8 chilled rocks glasses or stemless wineglasses and garnish with the apricot, plum and ginger slices and smacked shiso leaves.
Photo © Lucas Allen