Made in Japan

• 2/3 cup sugar
• 2/3 cup water
• Finely grated zest of 1/2 grapefruit (about 1 tablespoon)
• 4 shiso leaves
• 24 ounces junmai sake
• 16 ounces chilled green tea
• 8 ounces St-Germain elderflower liqueur
• 5 ounces Japanese malt whisky, preferably Hakushu 12-year
• 3 ounces fresh lemon juice
• 1/2 ounce yuzu juice
• 6 dashes of hopped grapefruit bitters
• Ice
• 24 slices each of apricot and plum, 8 thin slices of ginger and 8 shiso leaves, smacked, for garnish

1. Make the grapefruit syrup In a small saucepan, bring the sugar and water to a boil.
2. Simmer over moderate heat, stirring, until the sugar dissolves, 2 to 3 minutes.
3. Let cool, then transfer to a jar, add the grapefruit zest and refrigerate overnight.
4. Transfer the syrup to a blender, add the shiso and puree until smooth, 1 minute.
5. Strain the syrup through cheesecloth into a jar; refrigerate until ready to use, up to 2 weeks.
6. Make the punch In a large pitcher, combine 4 ounces of the grapefruit syrup with the sake, green tea, elderflower liqueur, whisky, lemon juice, yuzu juice and bitters.
7. Refrigerate until chilled, about 2 hours.
8. Fill the pitcher with ice and stir well.
9. Pour the punch into 8 chilled rocks glasses or stemless wineglasses and garnish with the apricot, plum and ginger slices and smacked shiso leaves.

sugar, water, shiso leaves, sake, green tea, st, malt, lemon juice, yuzu juice, bitters, apricot

Taken from www.foodandwine.com/recipes/made-japan (may not work)