As we enter fall, we’re getting back into the mixture of cocktails meet culinary. At the newly opened Estuary at ONE15 Brooklyn Marina (helmed by Michelin starred Chef Danny Brown and James Beard Award-winning Chef Francois Payard), resident mixologist Tristan Xavier Brunel has created a few signature cocktails for the waterfront brasserie like this Japanese mint-inspired concoction.
Ingredients:
- 2 oz shiso-infused bourbon
- 3/4 oz yuzu juice
- 3/4 0z simple syrup
- 1 egg white
Instructions:
Combine all ingredients in shaker and dry shake, then add ice and shake hard. Double strain over ice into a rocks glass. Garnish with a skewered cherry.
For shiso infused bourbon, add 1 pre-portioned bunch of shiso down the neck of a 1 liter bottle of bourbon and shake to disperse leaves in the liquid. Let sit 24 hours before use.
