Cucumber, Soju, and Blueberry Shrub Cocktail |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Refreshing vinegar-based drinks are very popular in Korea-and, curiously, they're a lot like shrubs, the vinegar-spiked fruit drinks of colonial America that are having a revival. Both inspired this sweet-tart cocktail by Rachel Yang and Seif Chirchi, chef-owners of Joule and Revel restaurants in Seattle. It's good as a mocktail too, with club soda instead of soju. Ingredients:
1/4 cup unseasoned rice vinegar |
1/4 cup sugar |
1 cup blueberries |
12 english cucumber sticks (about 3 in. long) |
2 cups (about 500 ml.) chilled korean soju* or japanese shochu |
club soda (optional) |
Directions:
1. Make blueberry shrub: Bring vinegar, sugar, and 1/2 cup water to a boil in a small saucepan. Stir in berries. Let cool, then chill airtight at least 4 hours and up to 1 week.
2. Fill 4 tall glasses one-third full with ice; arrange cucumber sticks in them. Pour 1/2 cup soju into each, followed by 1/3 cup shrub (liquid and fruit). Taste, then add more shrub and a splash of club soda if you like.
3. *A liquor traditionally made from rice, soju can also be distilled from wheat, barley, tapioca, and sweet potatoes. The Japanese style is generally smooth, clean, and subtle; the Korean tends to have a fuller, stronger flavor. Find it at well-stocked grocery stores and liquor stores.
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