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.

October 2021


Credit: Photo by Caitlin Bensel / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

Recipe Summary

5 mins
1 cocktail


Ingredient Checklist


Instructions Checklist
  • 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