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The rice-based liquor often called soju is a vital aspect of the pojangmacha, or “coated stall,” avenue meals scene throughout Seoul. In her new cookbook, Pocha: Easy Korean Meals from the Streets of Seoul, creator Su Scott gives a handful of recent cocktail recipes to place the long-lasting liquor to work, together with this twist on the basic bitter. Although you possibly can simply take pleasure in soju by itself, this zingy drink brightened with lemon juice, maple syrup, and maraschino cherry syrup is nicely value a attempt.
Elements
- 1½ oz. soju
- 1 oz. recent lemon juice
- ¼ oz. maple syrup, plus extra to style
- 1 tsp. maraschino cherry syrup
- 1 maraschino cherry, for garnish
- Lemon slice, for garnish
Directions
Step 1
To a cocktail shaker crammed midway with ice, add the soju, lemon juice, and maple syrup. Shake till chilled, then pressure into an ice-filled highball glass. Style and modify sweetness with extra maple syrup if needed. Drizzle within the maraschino cherry syrup and garnish with the cherry and lemon slice.
