Brilliant and bubbly, this effervescent cocktail from Brooklyn makgeolli-maker Alice Jun is simple to like. Hunt down an undiluted, premium model of the Korean rice beverage, akin to Jun’s Hana Takju 16. Yuzu syrup, which is also referred to as honey-citron tea, has a marmalade-like consistency; discover it at your native Asian market, or online.
Featured in: “Makgeolli Magnate Alice Jun Is Spreading Korean Culture, One Bottle at a Time.”
Yuzu Makgeolli Mule
Citrus and a splash of bubbles convey carry and festivity to the traditional Korean brew.
Yield: serves 1
Time:
quarter-hour
Components
- 3 oz. premium makgeolli, akin to Hana Takju 16
- ½ oz. yuzu syrup
- 1 oz. prosecco
- Mint leaves, for garnish
Directions
- Fill a mixing glass with ice, then the makgeolli and yuzu syrup. Stir properly, then pressure right into a white wine glass. Fill with ice, prime with prosecco, garnish with contemporary mint and serve.
