Say “Gunbae!” with This Cucumber Melon SojuJune 16, 2016
Dare to be different in a world where overly-sugared cocktails and heavy liquor reign supreme. A light and refreshing cocktail, this Cucumber Melon Soju breaks from the norm. Unlike the usual cocktails we come across, we pair Korea’s most popular alcohol with sweet, ripened melon and fresh cucumber. Our flavorings highlight the soju’s uncomplicated taste and slightly sweet undertones.
The number one alcoholic drink in Korea, soju is made from starchy grains or vegetables (among these are rice, wheat, sweet potato, and tapioca). In Korea, locals drink soju neat but a few cocktails have been cropping up, which may or may not come as a surprise since soju share similar flavor profiles with vodka, a popular cocktail base. Turn to this Cucumber Melon Soju this weekend, we promise you’re in for a surprise!
Cucumber Melon Soju
Yield: 2 servings
Time: 15 minutes (5 mins prep / 10 mins soaking)
- ¼ ripe melon, peeled and finely diced
- ½ cucumber, sliced into ribbons or round disks
- 1 cup Korean soju
- 1 cup tonic water
- ½ cup crushed ice
- Finely dice the ripe melon and combine with the soju in a bowl. Let it soak for 10 minutes.
- Using a mandolin or a knife, slice your cucumber into ribbons or into round disks. Set aside.
- While the melon and soju mixture is soaking, prepare your glasses for serving. Lay the cucumber ribbons or discs along the inside of the glass, and divide the crushed ice between the two glasses.
- Pour the melon and soju mixture into the prepared glasses, and add the tonic water. Mix thoroughly and serve immediately.