White Gold
This sweet and sour soju cocktail by Kim Kyungmoon evokes the tangy creaminess of a gin fizz, but swaps the floral notes of gin for the bold, grain-forward character of Golden Barley 40% soju. A frothy egg white softens the bright, boozy, and acidic flavors, creating a well-balanced sip. Soju—a Korean spirit distilled from rice wine—is currently experiencing a revival in Korea.
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)
Instructions
- 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.
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