For half a decade now, EN Japanese Brasserie has been broadening New York’s knowledge of Japanese cuisine. The kitchen puts out simple and hearty dishes, along the lines of home cooking. Of course, this being a Japanese import, home cooking is a little more refined than the chicken fried steak or tuna casserole you may have grown up with. The results are modern, with a Japanese attention to detail. The tofu is fresh, miso is handmade, and the soy is the house’s own recipe. EN Shochu Bar has been performing a similar horizon-broadening on the liquid side, introducing New Yorkers to a drink less familiar than sake. Shochu is Japan’s aquavit, more or less, a distilled spirit that’s steadily gaining in popularity. You can sample some 20 iterations at EN, or try one in cocktail form.

The recipe below employs Tankara, a classic brand that’s been making shochu since 1842. The cocktail is elegant, employing grapefruit, shiso leaves, and yuzu, a citrus fruit related to the sour mandarin orange. Pour this shochu “kiss” at your next dinner party and broaden some horizons of your own.

The Seppun 1.5 oz Takara Shochu “Jun” 35% 1 oz homemade shiso-simple syrup (see recipe below) 1 oz grapefruit juice Dash of yuzu citrus juice Slice of lemon for the garnish Shiso flowers for garnish Shiso syrup: 15 to 20 leaves of shiso 2 cups water 2 cups sugar

In a saucepan, bring sugar and water to a boil. Simmer until the sugar is dissolved. Remove from heat and let cool. Add both the simple syrup and shiso to a blender, and blend. Combine with the remaining ingredients above and serve on the rocks. Enjoy!