A new cocktail recipe from beevrage director Ria Kim combines ripe peach‑infused vodka with a bright shiso‑lime syrup, then finishes with passion fruit juice and sake. The method calls for a three‑to‑five‑day steep and yields enough base for multiple drinks, with storage tips for both components.

Three‑day infusion yields fragrant peach vodka

The recipe instructs placing fresh or frozen peaches in a sealed jar, covering them with vodka, and letting the mixture sit in a cool, dark place for three to five days until the spirit becomes “intensely fragrant,” as the source notes. After straining the solids, the infused vodka can be stored in an airtight container for several months, making it a versatile pantry staple for home bartenders.

Shiso syrup keeps up to ten days in the fridge

To create the herbal syrup, Kim combines lime juice, sugar and shiso leaves, brings the mixture to a boil, then simmers for about three minutes until the shiso wilts.. After straining, the syrup cools and can be refrigerated for up to ten days, according to the recipe details.

Frozen peaches serve as a peak‑ripeness substitute

When in‑season fruit is unavailable, the guide recommends using frozen peaches,which are harvested and processed at peak ripeness. This substitution maintains flavor integrity while allowing the cocktail to be prepared year‑round.

Cocktail calls for passion fruit juice and sake

The final drink mixes one ounce each of the peach vodka and shiso syrup with passion fruit juice and sake in a shaker filled halfway with ice. After a vigorous shake , the mixture is strained into a Nick and Nora or coupe glass and garnished with a shiso leaf and optional powdered shiso.

Is the recipe scalable for bars?

The source does not address batch production, leaving open whethher commercial establishments can maintain the same flavor balance when scaling the peach‑vodka infusion or shiso syrup beyond home‑cook quantities.