Sometimes it is just so hot in Kyoto the only thing to do is put on your jinbei and fix yourself a cocktail.
I created this drink one blazing day last summer. There is nothing especially Japanese about it except the shiso leaf ("Japanese mint"), but 35°C (95°F) and 80% humidity are somehow a little more bearable on this archipelago with one of these in your hand.
The Katsura Cocktail
1 fresh shiso leaf
juice of 1/4 lemon
dash simple syrup
2 oz. Bombay London Dry gin (I don’t have a jigger, so this is a free-pour guess)
1 tsp Ricard pastis
Muddle the shiso in a shaker. Add the lemon juice and simple syrup. Add the gin and pastis. Fill the shaker with ice and stir. Fill a highball glass half full with ice. Strain the contents of the shaker into the glass. Top with soda and stir. Garnish with a shiso leaf and a cucumber slice.