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.

By Kim Kyungmoon
October 2021

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

Recipe Summary test

total:
5 mins
Yield:
1 cocktail
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Ingredients

Ingredient Checklist

Directions

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.

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Note

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

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