White Gold

This sweet and sour soju cocktail from Kim Kyungmoon brings to mind the tart creaminess of a gin fizz but brings the punchier, grain-forward notes of Golden Barley 40% soju in place of floral gin. The frothy egg white cuts through those brightly boozy and acidic flavors to balance each sip. Soju, a Korean spirit made by distilling rice wine, is enjoying a renaissance in Korea; Kyungmoon imports it and sells it though his online shop, Woorisoul.

Photo: Photo by Caitlin Bensel / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Total Time:
5 mins
1 cocktail


  • ¼ cup (2 ounces) Golden Barley 40 soju

  • 1 ½ tablespoons fresh lemon juice (about 3/4 ounce)

  • 1 ½ tablespoons (3/4 ounces) Cointreau

  • 1 large egg white

  • Lemon peel twist

  • Edible gold leaf (optional)


  1. Combine Golden Barley soju, lemon juice, Cointreau, and egg white in a cocktail shaker; place lid on shaker, and shake until egg white is frothy, about 20 seconds. Add ice to fill shaker; place lid on shaker, and shake until drink is chilled, about 15 seconds. Strain into a coupe glass. Garnish with lemon peel twist and, if desired, edible gold leaf.


Golden Barley 40 soju can be purchased at woorisoul.com.

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