Winter Spritz by Bob Louison
This recipe was first published as part of our feature on Lyre’s.
45ml Lyre’s Italian Spritz
75ml Chilled shiso tea*
75 ml London Essence Grapefruit & Rosemary tonic water
Method: Place a big ice cube in a large wine glass. Add the Lyre’s Italian Spritz, the tea, then the tonic water. Garnish with a shiso leaf.
*Shiso Tea: Makes enough for just over 4 drinks. 1⅓ cups packed fresh red shiso leaves; ⅔ cup packed fresh green shiso leaves; 4 large fresh basil leaves; 10 fresh mint leaves. Pour 2 cups of water into a small saucepan and bring to a boil over medium-high heat. Add the red and green shiso leaves, basil and mint leaves, stir to submerge the herbs, decrease the heat, and gently simmer for 5 minutes. Strain the tea, pressing on the solids to extract as much liquid as possible. Discard the solids. Let the tea cool to room temperature, then chill thoroughly. Store in an airtight container in the refrigerator for up to 3 days.