Emerald Glasshouse

Ingredients

Cocktail

• 1½ oz London dry gin
• ½ oz elderflower liqueur
• ½ kiwi, peeled
• 5 green grapes
• 3 cucumber slices, plus 1 long cucumber ribbon for garnish
• ½ oz yuzu juice
• ½ oz shiso-jasmine cordial
• 1½ oz sparkling mineral water
• Tiny pinch salt
• Ice

Shiso-jasmine cordial

• ½ cup water
• ½ cup sugar
• 4 fresh shiso leaves
• 1 tsp dried jasmine tea
• 2 strips lemon peel
• Tiny pinch sea salt

Garnish

• Use the extra cucumber ribbon listed with the cocktail ingredients
• 1 green grape, 1 shiso or basil leaf, and 1 strip lemon peel

Step by step

1. Heat water and sugar gently until dissolved. Remove from heat; add shiso, jasmine, lemon peel, and salt. Steep about 8 minutes, strain, and cool.
2. Gently muddle kiwi, grapes, and cucumber with the cordial in a shaker.
3. Add gin, elderflower, yuzu, salt, and ice. Shake about 12 seconds and double-strain.
4. Place a cucumber spiral in a tall highball with fresh clear ice. Pour in the drink, top with sparkling water, and stir once.
5. Garnish with grape, shiso or basil, and citrus peel.

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