Modern Medicine Recipe
Zero Proof, Aplos Ease NA, shiso simple syrup, clarified lime acid
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Ingredients
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Cocktail
Shiso Simple Syrup (makes ~200 ml)
Clarified Lime Acid (makes ~250 ml)
Method
Cocktail
Build and shake
Add Aplos Ease NA (2 tbsp), Zero Proof (1 tbsp), clarified lime acid (30 ml), shiso simple syrup (20 ml) and cold water (15 ml) into a cocktail shaker. Fill the shaker with ice (about 1 cup).
Dry shake (no ice) for 10 seconds to begin emulsification and lift aromatics, then add ice and shake hard for 12–15 seconds until the shaker is very cold to the touch.
Double strain into a chilled coupe or Nick & Nora glass (or a rocks glass over a single large ice cube, if preferred) using a fine mesh strainer to remove ice shards and any small solids.
Garnish with a fresh shiso leaf laid gently on the surface. If using, finish with a light grating of lime zest (about 1/4 tsp) over the top for aroma.
Serve immediately. Yields one cocktail.
Shiso Simple Syrup
Combine 1 cup sugar and 1 cup water in a small saucepan and bring to a gentle simmer, stirring until the sugar fully dissolves. Do not boil vigorously.
Remove from heat and add the packed fresh shiso leaves and optional lime zest. Cover and steep for 15–20 minutes off heat to extract flavor without bitterness.
Strain the syrup through a fine mesh sieve, pressing gently on the leaves to extract liquid. Cool to room temperature.
Refrigerate in a sealed container for up to 2 weeks.
Clarified Lime Acid
Bloom the gelatin: sprinkle 1 tsp powdered gelatin over 15 ml cold water in a small bowl and let sit 3–5 minutes until gelatin blooms.
Warm (do not boil) the bloomed gelatin gently until fully dissolved, either in a microwave for 8–12 seconds or over a bain-marie. Allow to cool slightly but keep liquid.
Mix the strained fresh lime juice (180 ml) with 80 ml water in a container. Stir in the dissolved gelatin until fully combined.
Chill the mixture in the refrigerator until set (about 2–3 hours) so it becomes a soft gel.
Once set, cut the gel into small pieces and place into a blender. Puree until smooth. Pour the puree through a coffee filter or fine chinois set over a container and let it drip slowly (this can take several hours) — the clear liquid that collects is the clarified lime acid.
Store the clarified lime acid refrigerated in a sealed container for up to 1 week. Use chilled in cocktails as the acid component for a clean, bright, slightly viscous lime flavor.
