by Jim Meehan & Edixon Caridad (PDT, NYC)
- 1 3/4 Oz Roxane
- 1 Oz Lillet Blanc
- 1/2 Oz dry Vermouth
- 6 white grapes
- 1 Shiso leaf
Muddle the shiso leaf and grapes, then add the rest of the ingredients.
Stir with ice and fine strain into a chilled coupe glass.
Garnish with one grape on a cocktail stick.