PHOTO: MICHAEL PIAZZA / STYLING: EMMET KELTY
¾ ounce Privateer Rum
¾ ounce lime juice
¾ ounce Shiso Syrup (recipe here)
2 ounces cava or prosecco
Combine rum, lime, and syrup, and shake with ice. Top with cava or prosecco and serve in a coupe glass. Garnish with a shiso leaf.
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.