• suomeksi

Vaimomatskuu ruokablogi

Ruokahullun päiväkirja - kaikenlaista nälkään ja janoon

  • HOME
  • About
    • Vaimomatskuu food blog
    • Evästelauseke
    • Tietosuojaseloste
    • Asennemedia
  • Recipes
  • Food photography
  • suomeksi
  • in English

13.9.2021

Cucumber & shiso shrub

shiso shrub

Shiso shrub

Monday. Perfect time for a little mocktail! …or cocktail! 😉 Recently my glass has been filled with lots of shiso shrub! After having made a new batch of shiso infused vinegar, I realized I could use it in not only cooking, but in cocktails too. And here we are, many a shiso shrubs later. Writing up a recipe for you!

I found out about shrubs on our trip to Portland Maine a few years ago. I fell in love with them, but so far I’ve only made a rhubarb shrub (link to my post in Finnish) at home. Although it was delicious, this concoction with shiso, cucumber and vinegar is even better! Could be because I grew up eating fresh quick pickled cucumbers every summer…?

Jump to Recipe 

shiso shrub

shiso shrub

Shiso infused vinegar

The American shrubs are usually made with sweetened vinegar that is infused with fruits or berries. Add in alcohol – or not – and top the drink off with something fizzy! Since I have a huge batch of shiso infused vinegar at hand, I’ve simply sweetened the vinegar with a simple shiso syrup. I do realize most people likely don’t have shiso infused vinegar around. I mean, I’d be surprised if you did! So, I’m including instructions on how to make this without it too. It’s actually super simple! You can just use an unseasoned rice vinegar, white wine vinegar or apple cider vinegar as the sour ingredient. You get plenty of flavor from the shiso syrup and to further boost it, try muddling the cocktail with a few shiso leaves.

Shiso syrup

Shiso syrup is easy to make: just boil equal parts of water and sugar and add in a handful of shiso leaves (and stems!) to infuse. Once the syrup is cooled off you can strain the shiso away. Ta da – shiso syrup is ready to use! I love to use it in more than cocktails, so I usually make 1-2 desiliters at a time. If I’m being honest, when I have shiso around, I want to add it to everything! It’s such a rare herb here in Finland… and I love it so much!

I don’t know how easy it is to get a hold of shiso where you live, but I would recommend searching for it in grocery stores that specialize in Asian cooking. Or maybe there’s a local smaller farmer who grows it, like Ahlbergin puutarha here, or a bigger one like Järvikylä (they grow perilla)? Or who knows, maybe some of you are lucky enough to grow it yourself!

shiso shrub

I hope you enjoy this cucumber shiso shrub as much as I do!

Cucumber shiso shrub

Shiso shrub with cucumber is a fresh and sour summery cocktail - or mocktail!
Course Drinks
Servings 1 people
Author Juulia
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Pin Recipe Share on Facebook Share by Email

Equipment

  • Cocktail shaker / a glass jar with a tight fitting lid
  • cocktail strainer / small sieve

Ingredients
 

  • 1 cl shiso syrup
  • 1 cl shiso infused vinegar (or plain white wine vinegar, apple cider vinegar or rice vinegar)
  • 5 cm piece of cucumber
  • 4 cl gin (or vodka)
  • ice
  • 2-3 shiso leaves
  • 1-2 dl soda water (or tonic)

Shiso syrup:

  • 1 part sugar
  • 1 part water
  • shiso leaves
Notes:
Shiso syrup can be stored air tighlty in the fridge for about a week.
This cocktail has a lovely combination of sweet and sour in my opinion, but if you have more of a sweet tooth than I do, please use a bit more syrup to adjust the taste to your liking!

Instructions

Shiso syrup:

  • Bring equal parts of sugar and water to a boil. Add in a handful of shiso, mix and leave to infuse. Strain off the shiso, making sure to push out all flavor once cooled. (I usually make this with 1 dl of both water and sugar + about 3-4 big shiso leaves and stems)

Shiso shrub:

  • Cut a slice of cucumber to use as garnish and muddle the rest of the cucumber in your cocktail shaker (or jar). You can use a designated cocktail muddler, the other end of a cocktail spoon or any blunt long utensil that does the job 🙂
  • Measure the shiso syrup and the (shiso infused) vinegar in to the shaker. You can find the recipe for shiso infused vinegar here. If you are using unseasoned vinegar, add in a few shiso leaves and muddle with the cucumber for a bit of extra shiso flavor!
  • Measure in the gin/vodka, unless you're making a mocktail. Add a handful of ice and close the shaker/jar and shake vigorously until the shaker turns frosty, or the jar feels icy cold in your hand. Strain the shiso shrub to a highball glass filled with ice.
  • Fill the glass with soda water or tonic and gently mix. Garnish with a slice of cucumber and/or a shiso leaf!

shiso shrub

Ps. At our house shiso shrub has been mainly made with gin, and with this Pink Gin by Kyrö Distilleryn in particular. Since this gin has been infused with rhubarb and lingonberries among other things, it brings another level of flavor to the mix. If you want a more “pure” shiso & cucumber experience, I recommend using a more classic dry gin, or vodka.

Pps. After learning about the American shrubs, I found out drinking vinegars are also used widely in at least Japan and Korea! If you have a good recipe for Asian vinegar based drinks, I’d love to try them 🙂


Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest

Aiheeseen liittyy

Filed Under: Drinks, Recipes Tagged With: cocktail, shiso, shrub

Recent posts

  • Traditional Finnish lanttusupikkaat, as my grandma made them!
  • Asparagus and green almond risotto (vegan)
  • “Dan dan slaw” aka cabbage salad in the style of dan dan noodles
  • Finnish sourdough mead (sima)
  • Caviar dip with potato chips!
Previous Post: « Loaded cornbread two ways
Next Post: Pike balls & green coconut broth »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Jotta sivuston käyttö olisi sinulle sujuvaa, käytämme kumppaniemme kanssa sivustolla evästeitä. Jatkamalla sivuston käyttöä, hyväksyt evästeet. Jos et hyväksy evästeitä, muuta selaimesi asetuksia. Lisätietoja evästekäytännöistä.

Jella Juulia

Vaimomatskuu ruokablogi

Hi! My name is Jella and I’m a Finnish food blogger, content creator and food photographer from Helsinki. Click here to read more about me!

Recent Posts

  • Traditional Finnish lanttusupikkaat, as my grandma made them!
  • Asparagus and green almond risotto (vegan)
  • “Dan dan slaw” aka cabbage salad in the style of dan dan noodles
  • Finnish sourdough mead (sima)
  • Caviar dip with potato chips!

Instagram

SHISO SHRUB 🌿 Sharing my ice cold shiso shrub SHISO SHRUB 🌿 

Sharing my ice cold shiso shrub with @evakosmasflores & @silvia_salvialimone and the #coolcool_summer challenge, sponsored by @errer.backdrops - I'm a day late 🙈 but still wanted to participate!

Recipe is on my website, in case you're curious and have shiso at hand! Link in bio ~
•
•
•
•
#shisoshrub #hautescuisines @hautescuisines #foodartproject #foodartblog #foodfluffer #shiso #shisosyrup #shisococktail #belightinspired #imbibegram #cocktailphotography #cocktailsofinstagram #drinkphotography #drinkstyling #mystoryoflight #backlight #foodphotographyandstyling #cocktailoclock #kotibaari #greenshiso #gardentotable #drinkstagram #cocktailrecipe #craftcocktails #mixology
Traditional Finnish lanttusupikkaat ❤️ Lantt Traditional Finnish lanttusupikkaat ❤️ 

Lanttusupikkaat are rye dough half moons, filled with thinly sliced swede (rutabaga) and pork belly. I grew up eating these (mostly on special occasions, since they are a lot of work) and learned from the best how to make them. I'm the only one in our family who still makes lanttusupikkaat but now you can make them too: I finally translated my grandmother's recipe in English!

The link to the recipe is in my profile:

https://www.vaimomatskuu.com/en/recipes/traditional-finnish-lanttusupikkaat/

#lanttusupikas #lanttusupikkaat #swede #rutabaga #finnishfood #traditionalfinnishfood #perinneruoka #karelianfood #vaimomatskuufoodblog #finnishfoodculture #foodblogfeed #storyofmytable #stopmotionfood #stopmotionvideo #foodreels #reelsfood #foodvideo #reelsvideos #foodiereels #foodvideos #nordicfood #hautescuisines #foodartblog #hautescuisines_global #finnishcuisine #foodartproject #foodfluffer #eatcaptureshare
Vaikka helteet hellittäis, liettualainen kylmä p Vaikka helteet hellittäis, liettualainen kylmä punajuurikeitto #šaltibarščiai on silti edelleen tän kesän hitti. Superhelppo muutaman raaka-aineen ohje blogissa nyt!

I'm channelling @thewonkystove with my styling here, can you see it? I'm so inspired by Anisa's work, it always looks so effortless and candid!

Another round of @thelittleplantation #EatCaptureShare is over, and I'm so inspired by all the creativity shared within the challenge community! There's a lot we can learn from each other ❤️ who has inspired you recently?

#saltibarsciai #lithuaniancuisine #coldbeetrootsoup #coldborscht #punajuurikeitto #punajuuri #kylmäpunajuurikeitto #borsch #kylmäborssikeitto #borssikeitto #reseptivinkki #kesäruoka #ruokakuvaaja #foodstyling #foodstylingandphotography #hautescuisines #foodartproject #still_life_gallery #foodartblog #storyofmytable #foodfluffer #onthetablefood #foodblogfeed #ofsimplethings #howisummer #summerfood #justbehue #justbeetit
Basil-tini, but make it sage 🍃 The recipe for t Basil-tini, but make it sage 🍃 The recipe for this herbal martini is in my latest Reel + on my blog in Finnish!

The last theme in @thelittleplantation @eatcaptureshare_ challenge is Somewhere Over the Rainbow, the task was to create a monochromatic image. I went with my favorite color green!

This is actually a remake of an image I shot on an impulse, inspired by a green dress I had just bought. I loved the mysterious concept I came up with, but wasn't entirely happy with the result, so I decided to shoot it again. On the remake day I didn't have basil, so I used pineapple sage instead - works like a charm in this green martini! I'll share the original pic in my stories in case you're interested 🍃

#EatCaptureShare
#ecsphotofoundation with guest judges @madebymrmillas and @happytummybyritumbhara

@hautescuisines #hautescuisines #imbibe
#imbibegram #basilmartini #basilikamartini #martinitime #ihavethisthingwithgreen #monochromatic #drinkstyling #cocktailsofinstagram #drinkphotography #craftcocktails #drinkstagram #cocktailphotography #kotibaari  #mystoryoflight #foodartblog #foodartproject #moodytones #moodofmytable #gothictonic #gloomandglow #moodyfoodie #darkandmoody
Follow on Instagram

Facebook

Facebook

Kategoriat

  • Food photography (1)
  • Recipes (41)
    • Desserts (1)
    • Drinks (6)
    • Eggs (1)
    • Meat (4)
    • Pasta (2)
    • Preserving (1)
    • Salad (4)
    • Seafood (6)
    • Soups (5)
    • Stocks and broths (3)
    • vegetarian and vegan (28)

Arkisto

Languages

  • suomeksi
  • in English

Copyright © 2022 · Divine theme by Restored 316

Copyright © 2022 · Divine Theme on Genesis Framework · WordPress · Log in