A bright, citrusy Highball riff on Kevin Diedrich’s (of the excellent SF bar PCH) classic Filipino-flavored Whiskey Sour variation The calamansi, lime, and orange provide a nice, tropical tartness that plays an excellent foil for the vanilla and spice notes in the bourbon and rich coconut while the shiso (relative of mint native to Asia) and bit of absinthe give a refreshing herbaceous aroma. The freshly grated preserved plum (li hing mui) makes the other flavors pop Muddle a shiso leaf in .25 oz rich Simple Syrup (1:1) Add: 2 oz Bourbon .5 oz Fresh Lime Juice .25 oz Fresh Orange Juice .25 oz Coconut Liqueur (Kalani) Barspoon Absinthe (can sub Herbsaint) A few gratings of preserved plum Shake with ice and strain into a chilled Collins glass with a few ice cubes. Top with 1.5 oz of calamansi drink (calamansi is a kumquat/citrus cross that has a great almost tropical limeade flavor). Garnish with a shiso leaf and freshly grated li hing mui (preserved plum)