The Shiso

The place: Wann Japanese Izakaya, 2020 Second Ave., Seattle, 206-441-5637, www.wann-izakaya.com

The quote: "The Shiso is a rather complicated variation of a mojito ... Shiso is not as sweet as mint, with more white pepper, grass and citrus notes."

— Toshi Stang, bar manager

The scene: I like to think of an izakaya as a restaurant devoted entirely to happy hour. In Japan, people head to these informal bar/restaurants after work to unwind over small plates and drinks including beer, sake and shochu, a distilled spirit.

Belltown's Wann Japanese Izakaya has an actual happy hour , but you can partake in the izakaya way anytime. Seat yourself at the bar with a striking anime/graffiti-style samurai mural just outside the window or at a dark table with white padded chairs. Pick from plates including kurobuta sausage, scallop sashimi or mussel soup and drink shochu cocktails.

You can try a more traditional, minimalist shochu drink like the refreshing Samurai ($8), which mixes shochu and soda with a side of fresh lime, lemon or grapefruit in a do-it-yourself juicer.

But for a Japanese-inspired cocktail, try the Shiso ($8), a mojitolike drink that replaces mint with shiso and includes Takara Jun shochu. The shiso, commonly used in sushi and salads, adds a spicy note to the cocktail's perfume but disappears into the sweet cocktail mix. It will appeal to those who adore the sweet yet fresh mojito feel and is beautiful to boot. Try the ume plum for a puckery finish.

The Shiso

1/8 lime

2 shiso leaves

1 ½ ounces Takara Jun

¾ ounce Bacardi Limon rum

¾ ounce triple sec

1 ounce soda

½ ounce simple syrup

bamboo leaf garnish

ume plum garnish

Muddle lime, shiso, Takara Jun, rum and triple sec in pint glass with ice. Add soda and simple syrup and shake. Strain into cocktail glass through tea strainer. Garnish with bamboo leaf and ume.

Nicole Tsong: ntsong@seattletimes.com