PHOTO: MICHAEL PIAZZA / STYLING: EMMET KELTY
1 cup sugar
1 cup water
15 shiso leaves
Heat in a pot on low heat for 20 minutes. Do not bring to a boil, but let the sugar slowly melt into the water. Turn off the heat and leave in the pot to steep for another 20 minutes, then strain and chill. Store any extra syrup in the refrigerator, and use within one week.
Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.