Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook


    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook


    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.

    Your recipe note

    Edit your recipe note

    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.


    Average user rating

    0 stars