B.C. cocktail recipe: Minami's Shiso Mojito is a Japanese-inspired take on the classic Cuban highball

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      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

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


      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!

      Cody Chan