Name: Kyoho grape and shiso cocktail Recipe
Total time: 3 min
Yield: Serves 1
Ingredients: 1 shiso leaf, torn, plus 1 or 2 for garnish; 4 to 5 Kyoho grapes, plus a sprig or very small bunch for garnish; 1 ounce honey syrup; 2 drops vanilla extract; 1 drop alcohol-free gentian tincture, optional; 2 ounces Seedlip Spice 94 non-alcoholic spirit; ½ ounce yuzu juice; Splash soda water

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By Jenn Harris

and Gabriella Mylnarczyk

Sept. 27, 2017

Listed as Seedlip Smash on the Accomplice Bar menu this drink delivers a jolt of acidity and carbonation, and the Seedlip flavor (Seedlip is a non-alcoholic spirit made in the U.K.) mimics a tame gin. It is mixed with fresh yuzu juice, honey syrup, vanilla extract, a drop of gentian tincture (intended to aid with digestion), a splash of soda water, muddled Kyoho grapes and peppery shiso leaves, which lend super-spicy aromatics to the cocktail. Whether you’re pregnant, adopting Jennifer Lopez’s no-alcohol lifestyle, or simply don’t drink, this is one mocktail that won’t leave you feeling left out at the bar.

Honey syrup is made by combining equal parts honey and hot water until the honey dissolves.

From the story: Mixing up the ultimate mocktails (no alcohol!) with Gabriella Mlynarczyk

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1 shiso leaf, torn, plus 1 or 2 for garnish

4 to 5 Kyoho grapes, plus a sprig or very small bunch for garnish

1 ounce honey syrup

2 drops vanilla extract

1 drop alcohol-free gentian tincture, optional

2 ounces Seedlip Spice 94 non-alcoholic spirit

½ ounce yuzu juice

Splash soda water

In a cocktail shaker, combine the torn shiso leaf, grapes, honey syrup, vanilla and gentian, if using. Add the Seedlip and yuzu, along with a few ice cubes. Shake vigorously for 3 seconds. Pour the mixture into the glass of your choice, add more ice and fill with soda water. Garnish with the grape sprig and 1 to 2 shiso leaves.

Adapted from a recipe by bartender Gabriella Mlynarczyk of Accomplice Bar in Mar Vista.

Gabriella Mlynarczyk is the author of “Clean + Dirty Drinking” (Chronicle, 2018)

Seedlip is available online and at Lincoln Fine Wines in Venice. Gentian tincture is available online.

Jenn Harris

Jenn Harris is a columnist for the Food section and host of “The Bucket List” show. She has a BA in literary journalism from UC Irvine and an MA in journalism from USC. Follow her @Jenn_Harris_.