Born in Japan and raised in Los Angeles, Emiko Miyazawa grew up immersed in two polar opposite cultures. She would spend her summers in Tokyo working in a soba shop that has been making hand-cut noodles since the Edo period. The restaurant has been in her mother’s family for more than 200 years and it is her mother’s recipe for shiso syrup that was the inspiration for Aka Shiso. Emiko first made the shiso syrup to use in a special cocktail she served to her clients while they shopped at MISE Hawaii, her bespoke jewelry boutique. The Aka Shiso cocktail was an immediate hit with customers who liked the bright tang and citrus of the radiant pink gin cocktail and by popular request Emiko has made a few select batches available for purchase.
Emiko’s Classic MISÉ cocktail
1 oz. Aka Shiso Syrup
1 oz. London Dry Gin
4 oz. soda water
Pick your favorite glass, pour each ingredient over ice or for a luscious 6 ounce cocktail.
Aka Shiso Jelly
3.5 oz. Aka Shiso syrup
6.5 oz. water
1 envelope Knox Gelatin
In a small bowl, soften the gelatin with a 1/2 oz. of water. In small sauce pan, bring 7.5 ounces of water to a boil, remove from heat and add syrup and softened gelatin. Blend well and pour into cocktail glasses or a small pan and refrigerate to set. If pouring into pan, cut into cubes to set.
About Emiko
Emiko and her passion for small batch production will be featured on The Future is Local. Stay tuned for the premiere date.
The Future is Local
