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."
Plus: Ultimate Cocktail Guide
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
How to Make It
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.
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