i have a boatload of shiso growing, and i want to use it in as many ways as i can.
i've seen it (though dont have a recipe) as a varient on a mojito with a japanese flavor profile. Any other ideas?
Has to be a place for shochu somewhere and a plum flavor base to suggest umeboshi without the pucker. Just name it after me, OK?
with an umboshi garnish
I've read the flavor profile of Perilla and I think a mojito is a good choice and maybe try adding it to a dark and stormy Or muddle it and put in a margarita?
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