Melon Shiso Mojito From Cuba to Calgary – via Japan
by Linda Garson
Helen Wong has been creating and concocting
cocktails with sake and soshu since opening Blowfish Sushi Lounge five years ago, on 11th Avenue SW. One of her favourite pastimes is to infuse a Japanese influence into a classic drink to come up with her own new twist. Now the weather is warming up, Helen is preparing for summer and tinkering with a very popular cocktail that never tires - the Mojito. Originating in Cuba, Mojitos were originally made from a primitive predecessor of rum, with mint, lime and sugar added to hide the taste, but this harsh spirit was replaced by rum when it became widely available, around 1650. The name probably comes from the Spanish “mojado“ meaning “wet”, or “mojadito” - “a little wet”. Helen’s “Melon Shiso Mojito” (try saying that again after drinking one!) is a refreshing, lip-smacking cocktail, using melon-infused sake (or regular sake and Midori melon liqueur) instead of rum, and shiso leaf to replace the mint. Shiso is a Japanese herb that has a slightly citrus and minty flavour, but also has a distinctive and inviting fragrance. It pairs well with sashimi, and was traditionally utilized by sushi chefs because of its anti-inflammatory properties that counteract any harmful bacteria in the raw fish. It would sit between the rice base and raw fish topping of nigiri sushi, but that’s old school and now, with more civilized and safe ways to prepare raw fish, shiso leaf is no longer necessary. Helen’s version of Mojito is fast reviving shiso’s popularity, even though it can be replaced with either basil or mint, and you can buy it in Asian supermarkets around town - definitely worth searching out to enjoy this delicious cocktail on your patio this summer! To make 1 cocktail: 1 oz Midori Melon Liqueur 2 oz Gekkeikan sake - or 3 oz melon-flavoured sake 1/8 honeydew melon 1 oz fresh lime juice Soda water Shiso leaves or basil or mint leaves
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1. Puree the honeydew melon to make about 110 mL 2. In a cocktail glass, add the Midori and sake, or melon-flavoured sake if available, and Shiso leaves, or basil/mint leaves 3. Muddle together to bruise the leaves and release their essential oils 4. Add puréed melon to taste, lime juice, ice cubes (optional) and top up with soda water 5. Decorate with more herb leaves, a slice of lime or lemon, and any other fruits you choose
C UL INAIREMAGAZI NE. CA ● J UNE 2012