The Psy Sour

The Psy Sour
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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
servings
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
  1. 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.
  2. In a small bowl, stir together the honey and hot water until the honey has dissolved.
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