By Devi Poojari
This sweet-sour soju cocktail takes inspiration from one of Korea’s master sommelier, Kim Kyungmoon, who developed the recipe for this refreshing and light mid-day drink.
60 ml Soju 25 ml Cointreau 25 ml lemon juice 1 egg white
Add the soju, lemon juice and Cointreau to a shaker filled with ice and shake well, until the mixture is a creamy white colour.
Strain into a glass of choice and top with a lemon peel twist to garnish.
You can also make this drink vegan by replacing the egg white with 15 ml of aquafaba.