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 RecipesRecipe from Food & Wine Cocktails 2015 

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Credit: © Lucas Allen

Recipe Summary test

total:
5 mins
Yield:
Makes 1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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