A daiquiri is a cocktail that demonstrates just how far you can get with only three ingredients: rum, sugar, and lime. Cafe Kowloon's version includes fresh shiso leaves for herbal notes that are unexpected but absolutely desirable with rum. If you use red shiso, the vibrant pink colour it imparts adds an extra touch of coolness.
Preparation Tips
If you have even just half an hour, it's worth tossing a few shiso leaves into the rum ahead of time, then giving it a good shake and leaving it to steep. The syrup can be made with white sugar, but soft light brown sugar will remind the rum of home and add a warmer, richer finish that works well with the lemongrass.
Shiso Daiquiri Recipe
Serves 4
For the Lemongrass Syrup
- 200g light brown sugar, or white sugar
- 2-3 lemongrass stalks, chopped
For the Drink
- 8-12 red shiso leaves, plus 4 leaves extra to garnish
- 200ml white rum – Cafe Kowloon uses DropWorks's Clear Drop
- 100ml fresh lime juice
- 60ml lemongrass syrup (see above and method)
Method
First, make the syrup. Put the sugar and lemongrass in a pan, add 200ml water, and bring slowly to a boil, stirring to dissolve the sugar. For a stronger flavour, leave the chopped lemongrass in the sugar for a few hours before adding the water. Take off the heat, leave to cool, then strain into a clean jar or bottle, seal, and store in the fridge for up to a month.
To build the drink, lightly muddle (i.e., bash) the shiso leaves in a shaker, add the rum, lime juice, syrup, and a good handful of ice. Shake hard for 10–15 seconds. Strain into four chilled daiquiri or nick & nora glasses, garnish each with a shiso leaf, and serve.
Abie Lamin, general manager, Cafe Kowloon, London E8
