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    Myojo cocktail

    • Preparation time: 10 minutes


    • 4 Shiso (perilla) leaves or large mint leaves
    • 2 tsp Agave nectar
    • 2 tbsp Blood orange juice
    • 1 tbsp Lemon juice
    • 20 ml Sake
    • 35 ml Tequila
    • 2 tsp Pasteurised egg white


    1. In a cocktail shaker, lightly crush 3 shiso or mint leaves with the end of a rolling pin (a process known as muddling),together with the agave.
    2. Add all the other ingredients; shake together with ice.
    3. Strain into a glass and float the final shiso or mint leaf on top.

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    Cook's tips

    Its name means 'bright star' in Japanese. This cocktail mixes the best of Japan and Mexico in its blend of sharp and sweet.


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