By Maxime Chabert, La Cigale Bar in Lyon, France
Here we combine Cuba's most popular fruit, pineapple, with purple shiso leaf. A syrup made from centrifuged fresh pineapple and fresh purple shiso, blended and filtered twice, adds a fruity, herbaceous and spicy note to the complexity of Ron Santiago de Cuba 11yo. The lime is processed in super lime juice, a blend of acids, zest, fresh lime juice and water.
Add ingredients into shaker with ice, shake and fine strain.
"The inspiration for this cocktail comes from the Cuban-Japanese fusion in the same way that Nikkei cuisine represents the fusion between Peruvian and Japanese culinary culture."
