Cheering on team USA at the Winter Olympics in Korea? Embrace the culture of PyeongChang with this portable soju cocktail from Road Soda, the latest cocktail book from our publishing imprint, Dovetail.
Author Kara Newman first spotted playful soju cocktails with LED ice cubes at a small Korean restaurant in New York's East Village. When the owner refused to share his recipe, she recreated a few variations in her home kitchen.
For those who don't know soju, it's a relatively low-alcohol Korean spirit distilled from rice, sweet potatoes or other starches. And as far as finding the right plastic bags, you'll want to look for "gusseted" bags (which means that they have a flat bottom) and a resealable top. Glow-in-the-dark cubes optional.
Soju Sippers
Each recipe makes 1 serving
Lemon Soju Sipper
1 lemon slice, for garnish
2 ounces soju
¾ ounce lemon juice
¾ ounce simple syrup
Scoop about 1 cup of ice into a beverage pouch. Tuck the lemon slice between the ice and the pouch as a garnish. Fill a cocktail shaker with ice, then add the soju, lemon juice, and simple syrup. Shake well, then strain into the pouch. Insert a straw and seal the top.
Cucumber-Ginger Soju Sipper
4 cucumber slices
2 ounces soju
¾ ounce ginger liqueur
¾ ounce lemon juice
Scoop about 1 cup of ice into a beverage pouch. Tuck 1 of the cucumber slices between the ice and pouch as a garnish. In a cocktail shaker, muddle the remaining cucumber slices. Fill the shaker with ice, then add the soju, ginger liqueur, and lemon juice. Shake well, then strain into the pouch. Insert a straw and seal the top.
Strawberry Soju Sipper
2 or 3 strawberry slices, for garnish
2 strawberries, hulled and cut into half
2 ounces soju
¾ ounce Aperol
¾ ounce lemon juice
Scoop about 1 cup of ice into a beverage pouch. Tuck the strawberry slices between the ice and the pouch as a garnish. In a cocktail shaker, muddle the strawberry halves. Fill the shaker with ice, then add the soju, Aperol, and lemon juice. Shake well, then strain into the pouch. Insert a straw and seal the top.