Shiso Smooth

I’ve been experimenting with making my own fortified wine, lately. Similar to vermouth, but I can’t technically call it that since there’s no wormwood in mine. Anyhow, I’ve been adding it to my cocktails, and am surprised at how it not just adds layers of flavor into my drinks, but balances it out. With that said, I had the idea of fortifying my favorite kind of wine, sake.
In the mean time, I decided to make a riff on a Manhattan, but with a little Japanese twist. It’s different, but familiar. Light and smooth, but with some character. Enjoy!



Add all of the ingredients into a glass with ice. Stir until chilled to your liking. Strain into a chilled coupe.

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Fortified Sake Recipe

Fortified Sake for 750ml bottle
1 cup brandy
1 cup Sake (I used Nigori saki)
2 shiso leaves
1 nori sheet
1/4 cup ginger
1/2 tsp Bonito flakes
1/4 tsp black cumin
1 tsp yuzu extract
Simmer all ingredients but the brandy in a sauce pan. Let steep until there’s no steam. Fine strain into a coffee filter.(if you want to filter out the rice residue) Add the brandy. Pour into 750ml bottle. Top off with sake.

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