Homemade peach-apricot-chipotle syrup takes this drink way beyond the Julep.
In a shaker, muddle the shiso leaves.
Add the remaining ingredients and fill with ice.
Shake well and double-strain into a double Old Fashioned glass filled with fresh ice.
Garnish with a shiso leaf.
*Peach-Apricot-Chipotle Chile Agave Nectar INGREDIENTS:
PREPARATION: Combine the water and the agave nectar in a small saucepan over medium heat. When the mixture is warm (do not boil), add the remaining ingredients. Stir continuously until blended. Bring to a boil and remove from the heat. Cover and let stand for 30 minutes. This drink is served at The Summit Bar in New York City.
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