A Shiso Mojito from Bangkok’s Little Japan
This cocktail is a sophisticated riff on the Mojito, reimagined through a Japanese lens using local Thai ingredients found right in our neighborhood. By swapping traditional mint for the peppery, anise-like notes of shiso and leaning on Chalong Bay’s grassy, agricole-style rum, the drink bridges a classic tropical cooler with the clean precision of a Japanese highball.
For more locally sourced cocktail recipes, check out the complete Capturing the Local Spirit series.
| Location | Phrom Phong, Bangkok: a Japanese enclave in downtown Bangkok, near Sukhumvit Soi 24. |
| Base Spirit | Chalong Bay Rum: a handcrafted rum from Phuket distilled from first-press sugarcane juice. |
| Key Botanical | Fresh Shiso Leaves |
For three years, we lived on Sukhumvit Soi 24, a neighborhood in Bangkok populated mostly by Japanese businessmen and their families. We loved our home in this neighborhood–any of our Thailand travel adventures with a Bangkok component started and ended on this road.
The most convenient supermarket was a Japanese chain called “Fuji,” which catered almost exclusively to the expat Japanese community. It was in Fuji’s vegetable aisles that I first encountered Shiso, an aromatic herb in the mint family and a cornerstone of Japanese cuisine. Also known as “perilla” (hence this cocktail’s name ), it’s recognizable by its distinctive serrated, heart-shaped leaves and a flavor profile that’s instantly memorable.
We paired shiso’s bright, refreshing character—a complex fusion of basil, mint, cinnamon, and citrus—with Chalong Bay Rum, an artisanal spirit from Phuket crafted from 100% first-press sugarcane juice using French distillation techniques. The rum’s grassy, vegetal backbone complements shiso perfectly, amplifying its freshness without overpowering its delicacy.
The Build
| Amount | Ingredient |
|---|---|
| 60 ml | Chalong Bay Rum (Pure Series) |
| 22.5 ml | Freshly Squeezed Lime Juice |
| 15 ml | Simple Syrup (2:1 ratio) |
| 3 leaves | Fresh Shiso (2 for the build, 1 for garnish) |
| 2 dashes | Citrus or Yuzu Bitters |
| Top | Chilled Soda Water (Singha, in Thailand) |
The Method
| 1. The Wake-Up: | Firmly slap two shiso leaves between your hands to release aromatics. |
| 2. The Mix: | Combine rum, lime, syrup, and bitters in a shaker. |
| 3. The Chill: | Shake with ice for 10 seconds. |
| 4. The Pour: | Double strain into an ice-filled highball glass. |
| 5. The Finish: | Top with soda and garnish with the final leaf. |
Pro Tip: Unlike mint, shiso is quite delicate. Avoid aggressive muddling, as it can release bitter, swampy chlorophyll. A single sharp slap and a vigorous shake is all you need to release its elegant oils.
Delicious.
While you sip that down, why don’t you take a look at our Thailand Travel Itineraries and start putting together a properly long trip to this wonderful country?
