Shiso Cucumber Smash
A bright, herbaceous non-alcoholic highball: shiso leaves and cucumber are muddled with lime and a touch of simple syrup, then topped with soda water. Minty, basil-like shiso gives it a distinctly Japanese character, and it is crisp and refreshing.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- 1 tall drink (about 10 oz / 300 ml)
Steps
Before you start
- Chill the soda water in the fridge so it stays fizzy and doesn't melt the ice quickly.
- Rinse the shiso and cucumber and pat the shiso dry; wet leaves are slippery and hard to muddle.
- Juice the lime fresh just before making the drink for the brightest flavor.
- To make simple syrup, stir equal parts sugar and hot water until dissolved, then cool (see Make ahead).
Prep the glass
- Place the highball glass in the freezer or fill it with ice and water while you work so it is frosty.
- Rinse the shiso and cucumber, pat the shiso dry, and slice the cucumber into ¼-inch (6 mm) rounds.
- Set aside 1 shiso leaf and 1 cucumber slice for garnish.
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Ready when: Glass is cold and frosty to the touch; ingredients are dry and ready.
Tip: Pat the shiso dry; water dilutes the drink and makes leaves slip away from the muddler.
Muddle cucumber
- Add the 4 cucumber slices (the remaining ones, not the garnish), the lime juice and the simple syrup to the shaker tin.
- Press and twist the muddler firmly 6 to 8 times.
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Ready when: Cucumber is broken down into a wet, pulpy mash and the liquid looks cloudy pale green.
Tip: Muddle the cucumber first since it is tougher than shiso.
Smash the shiso
- Tear the 5 remaining shiso leaves in half and add them to the tin.
- Press gently and twist only 3 or 4 times, just enough to bruise the leaves and release their fragrance.
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Ready when: Leaves are bruised and darker, and the mixture smells strongly minty and anise-like; leaves are not shredded.
Tip: Over-muddling shiso turns the drink bitter and grassy. Be gentle.
Shake with ice
- Add ½ cup (about 70 g) of the ice to the tin, seal it, and shake hard for 10 seconds to chill and blend the flavors.
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Ready when: The outside of the tin is very cold and frosted.
Tip: Hold the tin firmly with both hands to keep the seal.
Strain into glass
- Empty the chilling water from the glass and fill it with the remaining ice (about 1 cup / 130 g).
- Pour the shaken mixture through the fine-mesh strainer into the glass, pressing the pulp lightly with a spoon to extract the juice.
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Ready when: Glass is about two-thirds full with a clear green-tinged liquid and no leaf bits.
Tip: Straining keeps bits of shiso from sticking in the straw or teeth.
Top and garnish
- Pour the cold soda water slowly over the ice to preserve the fizz and give the drink one gentle stir with the bar spoon.
- Slap the reserved shiso leaf once between your palms to release its aroma, tuck it into the glass with the cucumber slice, and serve immediately.
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Ready when: Drink is bubbly and cold with a fragrant leaf on top; taste should be balanced between tart and lightly sweet.
Tip: If too tart, add 1 teaspoon (5 ml) more syrup; if too sweet, add a squeeze of lime.
Good to know
Tips
- Use small, tender shiso leaves if possible; large old leaves are more bitter.
- Japanese or Persian cucumbers have thin skins and few seeds, so they taste sweeter and are less bitter than standard ones.
- Use plenty of ice and a chilled glass so the drink stays cold without watering down.
- For a purple tint and deeper flavor, swap in red shiso (akajiso), but it is stronger, so use only 3 leaves.
Make ahead
"Simple syrup keeps in a sealed jar in the fridge for up to 2 weeks. For a group, muddle and shake the base (steps 2 to 4) up to 2 hours ahead, strain, refrigerate, then pour over ice and top with soda to serve."
Storage & reheating
"Best served immediately. The un-topped base can be refrigerated in a sealed jar for up to 4 hours (flavor turns grassy afterward). Do not freeze or store once soda has been added, since it goes flat."
Substitutions
- green shiso leaves → 6 fresh mint leaves plus 2 fresh basil leaves. Approximates shiso's minty, anise-like flavor but is less distinctive.
- simple syrup → 1 tablespoon (15 ml) agave nectar or light honey syrup. Dissolves easily in cold drinks; flavor will be slightly more pronounced.
- soda water → Sparkling mineral water or ginger beer (use 3 oz / 90 ml and skip the syrup). Ginger beer adds sweetness and spice.
- fresh lime juice → Fresh yuzu juice or lemon juice. Yuzu gives a floral Japanese note; lemon is milder and a bit sweeter.
