Throwback Shiso-Sprizz

Recipe, Food, Styling & Photo: Oliver Schwarzwald

That certain extra

Black nettle, or more precisely shiso, is top material. On the one hand, it is used in Chinese medicine because it has an antispasmodic effect and helps with nausea and colds. On the other hand, it also tastes great. While the green shiso goes more in the lemony direction, the red shiso has fresh aniseed and mint notes in the foreground. This makes the syrup extra delicious and gives it a distinctive flavour. Aniseed and mint are fresh and exotic. Alone, this makes a non-alcoholic Sprizz a special affair. In combination with a syrup of Thai basil, the mixture becomes even spicier and more complex. I never tire of promoting this great flavour combination of Shiso and Thai basil. It goes well with any non-alcoholic sparkling wine. If you need a little acidity, you can adjust it with a dash of Verjus.

And a note on my own behalf: In the penultimate pairing with salmon, miso and beans and additional five-spice syrup, this is an exceptionally good mixture. Feel free to cook it again, the recipe is here. (If you don't have a tabletop smoker, you can also fry the salmon briefly). Have fun sober friends!

Recipe, Food, Styling & Photo: Oliver Schwarzwald

Drink:

5 CL Shiso Basil Syrup

Non-alcoholic sparkling wine to pour.

Verjus / depending on the acidity of the sparkling wine, more or less

Shiso - Basil Syrup

50 g Thai basil

50 g Shiso leaves

250 g sugar syrup 

500 ml water

Heat the water with the sugar until the sugar has completely dissolved. This is important because otherwise the syrup will crystallise again. Pluck the leaves from the stems and chop them coarsely. Add to the sugar water. Bring to the boil briefly and then leave to infuse until everything has cooled down. Strain into a jar. Store at room temperature because the syrup tends to gel.

Photo: Oliver Schwarzwald