Mojito may originate in Cuba but here’s an Asian-influenced take on the refreshing highball.

This summery twist on the classic cocktail comes from Japanese restaurant Minami in Yaletown.

“Instead of using mint leaves, we use shiso, which has a similar flavour profile to mint with a hint of cinnamon and cloves," the Minami team explains. "The TanTakaTan also has a fresh, clean taste, making this drink a must during the warmer months!”

Shiso Mojito

Ingredients
45 ml TanTakaTan Japanese Shochu
10 ml lime juice
15 ml simple syrup
ripped shiso leaves
lime wedges 
crushed ice

Method

In a tall glass, mash the shiso leaves and lime wedges with liquids. Add in ice.
Stir to mix.
Garnish with a whole shiso leaf (optional). Enjoy!