Shiso Julep

• 2 ozJapanese whisky (McDermott uses Suntory Toki)
• 1/2 ozhoneydew syrup
• 3large shiso leaves

Preparation

1. 1.

   In a julep cup, muddle the shiso leaves with the honeydew syrup, then add the whisky. Fill 2/3 of the cup with crushed ice, stir to combine, then add more crushed ice to fill cup. Garnish.

2. 2.

   Honeydew SyrupCombine 2 cups of sugar and 2 cups of water in a saucepan over medium heat. Add honeydew segments (about half of a whole honeydew, which has been deseeded, rind intact), let simmer for 5-10 minutes. Remove from heat and strain through chinois pressing all the liquid from the honeydew. Store in the refrigerator for up to 2 weeks.