The globally inspired cuisine at Hinoki & the Bird, in LA’s Century City neighborhood, is refined, eclectic and vibrant. That describes this cocktail, too. “We use seasonal fruits and herbs in our cocktails just like our culinary team does in the kitchen,” says General Manager Nick Moore. “The shiso leaves are uniquely herbaceous and are balanced by the kumquats’ sweet and tart flavors. The bourbon really rounds out the flavor profile nicely with warm notes of caramel.”
Note: Shiso leaves can be found at Asian markets or online. They are sometimes called “perilla” or “sesame” leaves. Mint or basil will work as alternatives.
—2 oz. bourbon
—3 kumquats, muddled
—.75 oz. fresh lemon juice
—2 shiso leaves (or substitute mint or basil)
—.75 oz. simple syrup
1. Shake all ingredients together.
2. Strain over ice into a rocks glass.
3. Garnish with a shiso leaf (or mint or basil). Makes one cocktail.
Courtesy of Hinoki & the Bird | 310.552.1200