The Psy Sour
The Psy Sour
Look for Korean ginseng drink with honey in Korean markets. It usually comes in small clear bottles; the most popular brand is Royal King. If you cannot find it, honey syrup (right) is a good substitute. Yuja, an Asian citron fruit, is called yuzu in Japanese and is available at Japanese markets. Lemon juice will do in a pinch. We serve ours with a ginseng candy and a traditional Hwatu playing card. Excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Servings
1
Ingredients
- 7 teaspoon 41 percent soju, preferably hwayo
- 5 teaspoon yuja juice or fresh lemon juice
- 1 tablespoon kamm & sons ginseng spirit
- 1 tablespoon korean ginseng drink with honey or honey syrup (see recipe below)
- 1 large egg white
- 1 dash of lavender bitters (optional)
- 1 strip lemon peel, for garnish (optional)
- 1 piece ginseng candy, for garnish (optional)
- 2 1/2 teaspoon honey
- 1 1/2 teaspoon hot water
Directions
- Combine the soju, yuja juice, ginseng spirit, ginseng drink, egg white, and bitters in a cocktail shaker and shake for 10 seconds. Fill the shaker with ice and shake hard for 15 seconds more. Strain into a cocktail glass and garnish with the lemon peel and/or ginseng candy, if desired. Drink the cocktail before and after eating the ginseng candy to experience the difference in flavor.
- In a small bowl, stir together the honey and hot water until the honey has dissolved.