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Add this snappy , achromatic Korean spirit to a French 75 or Negroni .
4kodiak / Getty Images
Credit:4kodiak / Getty Images
If you ’ve chowed down ontteokbokki , bulgogi , orbibimbapat a Korean eatery before , you ’ve probably noticed the iconic immature bottles of soju , Korea ’s home drink . Soju is traditionally sipped neat , but more latterly , the neutral - taste spirit is popping up in all kinds of classical cocktails . From aviral spin on the French 75to riff on the Martini and Negroni on eating house menus , soju is a versatile smell that lends itself well to wee cocktail at home .
So , what on the nose is soju , and why is it so live in the beverage manufacture correctly now ? To learn more about the sprightliness , we tappedIrene Yoo , the co - owner ofOrion Bar , a Korean - American legal profession in Brooklyn , and author of the forthcomingSOJU PARTY : How to Drink ( and Eat ! ) Like a Korean .
Here , she bump down everything you take to know about soju , include what it tastes like , how to drink it , and how to incorporate it into your favourite classical cocktails .
What Is Soju?
The most popular Korean alcoholic beverage , soju , is a clear distil emotional state traditionally made from Elmer Leopold Rice .
“ It ’s a clear , neutral spirit that traditionally was distil with Timothy Miles Bindon Rice , water , and nuruk , which is a Korean fermentation starter , but most commercial-grade soju today , like the ones found in unripe bottle , are usually made with other additional grains and starches , ” Yoo allege .
Korean drinking culture abides by certain rules , so there are some key guidelines to keep in mind when drinking soju , including when to order and how to teem .
“ In Korean culture , observing hierarchy , particularly based around geezerhood , is very crucial , and this is clearly demonstrated within the customs around drink soju , ” Yoo says . “ You never pour your own drink ; rather , you first offer to pour a glass for the eldest or highest - ranking mortal in the group ( like the CEO ) , and the next - eldest or highest - ranking , and so on . At some point , someone else at the table would take over or offer to stream your drink for you . ”
According to Yoo , other pop customs around drinking soju are to never refuse the first swallow or leave someone with an empty chalk — verify to keep your eyes on your drinking mate ’ glass and offer to fill again if you notice they ’re empty .
What Does Soju Taste Like?
With its frizzly and indifferent look profile , soju is often compared tovodka , but with a slimly sweeter gustatory modality , more sticky grain , and lower alcohol content — typically about half that of vodka .
“ Soju is a pretty impersonal - tasting disembodied spirit usually with some sweet notes but a bit of an alcoholic sharpness , ” Yoo says . “ It ’s similar to vodka in its sportsmanlike and clear taste , but much less powerful and much more sippable . ”
Why Is Soju Getting More Popular?
Soju has been distill in Korea for hundred of years , but if you ’ve noticed it pop up on more and more menus and TikTok videos , you ’re not alone . Yoo attributes the growing interestingness in soju and other Korean alcohol to the simultaneous rise of Korean music , media , and solid food in democratic culture .
“ Lisa from Blackpink and quintet from BTS have shown their soju drinking skill online , and it ’s not a K - drama without a character crack clear some feeding bottle , ” she says . “ I see the increased enthusiasm amongst client at Orion Bar , with people drinking soju and makgeolli ( a Korean Elmer Leopold Rice wine ) by the feeding bottle as well as mixed into our theme song cocktails . ”
How to Use Soju in Cocktails
Since soju has a comparatively neutral savour profile , it ’s a versatile spirit that can be incorporated in a range of different cocktail . At Orion Bar , Yoo mixes soju into classic cocktails , including a Sloe Gin Fizz , Dirty Martini , Negroni , and Whiskey Sour . Yoo ’s Jujube Ginseng Negroni uses soju as a Qaeda for a Ziziphus jujuba infusion , which is then commix with jujube tea and ginseng Camellia sinensis powder . Her Perilla Yuja Soju and Tonic is a twist on the classical G&T using yuja ( also be intimate as yuzu ) succus and a sirup made with fragrant genus Perilla leaves to soak the drink with a bright , grassy anise flavor .
In finical , Yoo recommends using soju in cocktail with lots ofbright citrus fruit , such as a refreshing and “ very crushable ” twist on a classic Caipirinha ( traditionally made withcachaça , lime , and lettuce ) .
“ It also bring well sundry with soda , ” she says . “ Koreans care to conflate it with a clean beer , called somaek , which gives a slightly more alcoholic edge to the beer and mellows the soju . ”
Here , Yoo shares a few key dos and don’ts to keep in mind when throw cocktail with soju :
“ Soju is perfectly neutral , so it ’s slap-up for infusing with dried or fresh fruit , herbs , or woody roots , and these extract will only get honorable with meter , ” Yoo says .
“ In addition to the broad variety of green bottle soju , there ’s also a good deal of interesting slyness soju that is made in Korea and in the U.S. , ” Yoo says .
Yoo ’s cookbook includes tons of recipes for pairing food with soju , including honey - butter taproom nuts and kimchi carbonara .
