Clear in color, yet fragrant with flavor notes and a pleasantly smooth mouthfeel, for many mixologists, the clarified cocktail is an elegant beverage for experimentation. One place that’s putting clarified cocktails on the forefront is Musaek, a seafood-forward cocktail bar in New York City. In Korean, Musaek means “colorless,” signifying the bar’s dedication to clarified drinks. We experienced the beverage program firsthand and spoke with John Roel Carpo, General Manager at Musaek (also bar manager at sister restaurants HOWOO and DubuHaus) to learn more.
What are Korean-style clarified cocktails
So how do you clarify a cocktail? At Musaek, as Carpo explains, they use both agar-agar and a milk clarification process. “Agar-agar turns clouded cocktails into crystal clear flavor,” says Carpo. “First bloom the aga-agar in water, mix into a cocktail, and chill. Filter through a fine mesh. For the milk clarification process, combine milk with your cocktail. The milk proteins bind with acids and tannins, and after curdling, strain through the coffee filter until the liquid runs crystal clear.”
This produces beverages with a deceptively plain appearance that’s anything but mild. Because Musaek is dedicated to showcasing Korean flavors, the cocktail program here features either Korean or Asian ingredients. Korean pear, perilla herb, and nurungji (scorched rice) are a few of the ingredients utilized in various cocktails at Musaek. We asked Carpo what his favorite Korean ingredients are and he recommended customers try the beverages containing either omija, the five-flavor berry (popular for tea in Korea), or nurungji. The five-flavor berry has a complex combination of sweet, salty, sour, bitter, and even spicy, while nurungji features a toasty, slight caramel flavor.
Carpo also has plans to expand the use of Korean ingredients, continuing to experiment. “I would like to work with nokcha,” explains Carpo. “Or also known as Korean great tea, as it has grassy, nutty and slightly floral notes with a hint of sweetness.”
Seafood and clarified cocktails
Since Musaek features both clarified cocktails and a comprehensive seafood menu, we tried both to see how they paired. The presentation of the cocktails was elegant, served without garnishes. The mouthfeel of all the drinks we tried was as smooth as advertised, but we especially enjoyed the Mango & Nurungji (gin, rum, coconut milk, lime juice). The scorched rice balanced the sweetness of the mango, producing an umami note in an otherwise tropical fruit-forward drink.
The seafood dishes at Musaek are modernized interpretations of coastal Korean cuisine. As with the drinks, the food here is beautifully presented but does not hide from its traditional flavors. Carpo recommends pairing the Yuza & Seaweed cocktail with the Jeju Fluke. “The cocktail’s salinity subtly echoes the ocean’s freshness of the fluke, creating continuity in the experience,” says Carpo. “Crispy seaweed provides texture on the dish, while the drink’s aroma brings a complementary marine note. Also, I recommend pairing our Hwe Platter with the Boricha and Cantaloupe cocktail. It’s nutty, roasted, slightly bitter notes cleanse the palate between bites of raw fish, much like a roasted tea with sushi.”
