"One too many of these can yield to a wild night."
Prep time: 5 minutes
10-15 shiso leaves
1 ounce Kuramoto no Umeshu (plum) Soju
dash simple syrup
2 ounces Yamazaki 12-Year Single Malt
1. Muddle shiso leaves (saving one), Soju, and simple syrup in bottom of Julep tin.
2. Add Yamazaki 12 year.
3. Add crushed ice to tin, swizzle using swizzle stick, and continue to add ice as needed.
4. Top with crushed ice and 4 dashes of angostura bitters, and garnish with shiso sprig.