+
0 (0)

Drinks

Kyoho grape and shiso cocktail

Kyoho grape and shiso cocktail
Gina Ferazzi / Los Angeles Times

wonder if you’re allowed to eat this,” says bartender Gabriella Mlynarczyk, before she shoves a slice of Buddah’s Hand in her mouth. She’s standing behind the well at the Accomplice, a modest, new bar in Mar Vista, just off Venice ... Read more

Total time: 3 minutes | Serves 1
  • 1 shiso leaf, torn, plus 1 or 2 for garnish
  • 4 to 5 Kyoho grapes, plus a sprig or very small bunch for garnish
  • 1 ounce honey syrup
  • 2 drops vanilla extract
  • 1 drop alcohol-free gentian tincture, optional
  • 2 ounces Seedlip Spice 94 non-alcoholic spirit
  • ½ ounce yuzu juice
  • Splash soda water

Step 1In a cocktail shaker, combine the torn shiso leaf, grapes, honey syrup, vanilla and gentian, if using. Add the Seedlip and yuzu, along with a few ice cubes. Shake vigorously for 3 seconds. Pour the mixture into the glass of your choice, add more ice and fill with soda water. Garnish with the grape sprig and 1 to 2 shiso leaves.

Note: Adapted from a recipe by bartender Gabriella Mlynarczyk of Accomplice Bar in Mar Vista. Honey syrup is made by combining equal parts honey and hot water until the honey dissolves. Seedlip is available online and at Lincoln Fine Wines in Venice. Gentian tincture is available online.

HAVE YOU TRIED


Gluten-free wedding cakes
Gluten-free wedding cakes

The Hungry Cat's tomato and watermelon salad
The Hungry Cat's tomato and watermelon salad

Creamed spinach
Creamed spinach

Loaded meatballs
Loaded meatballs

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Morelos Rice Horchata
Vuelve a la vida margarita
Mexican hot chocolate
Ponche Villa