It’s Been A Long Week: Narcissa’s Shiso Fine
Image: ESSENTIAL HOMME, Narcissa.
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make a glass or two on us, you deserve it.
WHAT
Narcissa’s Shiso Fine
Accompany Narcissa‘s brand new Sunday Supper Prix Fixe—a hearty tango of comfort food given the sexy bistro treatment via executive chef John Fraser—with this fresh take on a bourbon sour. Says the NYC hotspot’s beverage director Simone Goldberg, “The Yuzu lime gives it backbone, [while] the shiso leaves add an herbal finish.”
HOW
Ingredients:
- 2 oz. Bulleit Bourbon
- 1.5 oz. Maple syrup
- 0.5 oz. Lemon juice
- 0.5 oz. Yuzu
- 1 muddled Shiso leaf
Image: ESSENTIAL HOMME, Bulleit.
THEN
Combine ingredients over ice and serve in rocks glass with shiso leaf garnish.
