White Gold

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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

Food & Wine Editors

Updated on February 27, 2023

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

Total Time:

5 mins

Yield:

1 cocktail

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Ingredients

¼ cup (2 ounces) Golden Barley 40 soju
1 ½ tablespoons fresh lemon juice (about 3/4 ounce)
1 ½ tablespoons (3/4 ounces) Cointreau
1 large egg white
Lemon peel twist
Edible gold leaf (optional)

Directions

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.

Note

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

Originally appeared: October 2021

White Gold

Ingredients

Directions

Note

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