Morimoto • Philadelphia

Bar manager Emily Aguilar replaces the mint in this mojito with shiso, the spiky-leaved Asian herb. "The sushi chefs here clap it between their hands to release the aroma," says Leveen. "I just tear it."

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  • Servings: makes 1 drink

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  • 3 shiso or mint leaves, 2 torn into 4 pieces each
  • 2 lime wedges
  • 1 teaspoon chopped candied ginger
  • Ice
  • 2 ounces citrus vodka
  • 1 ounce chilled ginger ale

How to make this recipe

  1. In a cocktail shaker, muddle the torn shiso and lime wedges with the candied ginger. Add ice and the vodka. Shake well; strain into an ice-filled rocks glass. Stir in the ginger ale and garnish with the shiso leaf.

Contributed By Photo © Tina Rupp Published July 2007

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