135 Reasons
One of my favorite things about gin (there are many) is just how diverse the category is, especially with the semi-recent revival of more localized gins showcasing the essence--nay, terroir-- of the area. The more gins I try, the more I appreciate their diversity, as well as the importance of pairing the best gin for the job at hand.
This drink is a perfect example of that concept. I made a strawberry shishito shrub (say that three times fast) to pair with a wonderful gin made by the Kaikyō distillery. It’s made from 8 botanicals: 3 traditional (juniper, coriander, angelica), and 5 regional (shiso, yuzu, ume, sencha, and sansho pepper). The noticeable peppery finish really caught my attention and inspired the shishito shrub. I have made this drink with a standard juniper-forward gin and it is definitely not the same. With the 135, the shishito comes through perfectly, with the strawberry playing the ideal complementary role. This is one of the tastiest ones I’ve made in a little while—it’s worth the (minimal) effort to make the shrub!
Recipe
2oz @135eastgin (gifted)
0.5oz Lillet rosé
0.5oz lime juice
0.25oz simple syrup
Freshly ground black pepper
Combine all ingredients minus black pepper and shake with ice until chilled. Fine strain into chilled coupe and garnish with the black pepper and fresh strawberry/shishito. Cheers!!
