© Tina Rupp
- SERVINGS: makes 1 drink
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."
- 3 shiso or mint leaves, 2 torn into 4 pieces each
- 2 lime wedges
- 1 teaspoon chopped candied ginger
- 2 ounces citrus vodka
- 1 ounce chilled ginger ale
- 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.