- 2.5 oz. Kikori Whiskey
- 0.25 oz. demerara syrup
- 4 shiso leaves (preferably) or 8 mint leaves
Lightly muddle shiso or mint leaves in a glass. Add 1.5 oz Kikori whiskey and syrup. Add crushed ice to half the glass, and give a slight stir. Add the rest of the whiskey, and top the rest of the glass with crushed ice. Garnish with mint or shiso leaves.