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The Psy Sour

Try this recipe for The Psy Sour from Judy Joo's cookbook, 'Korean Food Made Simple'

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.

1
Servings

Ingredients

For the Psy Sour:

  • 7 Teaspoons 41 percent soju, preferably Hwayo
  • 5 Teaspoons 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)

For the honey syrup:

  • 2 1/2 Teaspoons honey
  • 1 1/2 Teaspoon hot water

Directions

For the Psy Sour:

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.

For the honey syrup:

In a small bowl, stir together the honey and hot water until the honey has dissolved.