Brooklyn’s Hana Makgeolli sells an undiluted model of the traditional Korean rice beverage. Nearer in alcohol content material to wine than beer, this cloudy, barely effervescent brew works properly in a spirit ahead cocktail, reminiscent of this riff on the rye whiskey old fashioned. Discover ginseng syrup at your native Korean grocery retailer or order it on-line. Get began with your personal homebrewed makgeolli with our information to the traditional korean rice wine.
Featured in: “Makgeolli Magnate Alice Jun Is Spreading Korean Culture, One Bottle at a Time.”
Makgeolli Outdated Original
Undiluted sool—a standard fermented rice beverage—takes the highlight on this riff on the spirit-forward cocktail.
Yield: serves 1
Time:
5 minutes
Substances
- 3 oz. premium makgeolli, reminiscent of Hana Takju 16
- 1 oz. rye
- ½ oz. ginseng syrup
- Sprint of Angostura bitters
- Sprint of orange bitters
- Orange peel, for garnish
Directions
- Fill a mixing glass with ice, then add the makgeolli, rye, and ginseng syrup, then stir till well-chilled. Pressure right into a rocks glass, garnish with orange peel, and serve.
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