A daiquiri is a cocktail that shows just how far you can get with only three ingredients: rum, sugar and lime. Our version includes fresh shiso leaves for herbal notes you don’t expect, but absolutely want with rum (and if you use red shiso, the vibrant pink colour it imparts just makes everything cooler). If you have time – even just half an hour – it’s worth chucking a few shiso leaves into the rum ahead of time, then giving it a good shake and leaving it to steep. The syrup can be made with white sugar, but soft light brown sugar will remind the rum of home, and add a warmer, richer finish that works well with the lemongrass. Shiso daiquiri Serves 4 For the lemongrass syrup 200g light brown sugar , or white sugar 2-3 lemongrass stalks , chopped For the drink 8-12 red shiso leaves , plus 4 leaves extra to garnish 200ml white rum – we use DropWorks’s Clear Drop 100ml fresh lime juice 60ml lemongrass syrup (see above and method) First make the syrup.…