This winter, cocktail culture is leaning into cozy indulgence. Think warm mugs, nostalgic flavors, and global twists that feel familiar and fresh. Hello Soju says winter’s new it-spirit is Soju, a clear Korean alcoholic beverage made from rice, wheat, or barley. This year, they’ve shared three unique Soju cocktails that blend warmth, sweetness, and a touch of Asian-inspired flavors. Juyoung Kang, award-winning expert mixologist, shares how to make three winter-inspired Soju cocktails along with her favorite tips and tricks.
Ginger Lemon Hot Toddy
Ingredients
- 2 ounces Hello Soju
- 1 ounce honey syrup
- 4 ounces hot ginger tea
- 1/2 ounce lemon juice
- Dehydrated lemon wheel, for garnish (optional)
- Bamboo skewer, for garnish (optional)
- Candied ginger, for garnish (optional)
Method
- Combine all ingredients and shake well.
- Serve in a tall glass or a tall glass coffee mug
- Garnish with dehydrated lemon wheel, bamboo skewer, and candied ginger.
Tips and tricks
- Don’t use powdered tea. Use fresh ginger tea, which gives natural heat and a cleaner aroma. You should boil the ginger with the skin peeled off. Cut them into slices to get maximum surface absorption.
- To enhance flavor, you can boil with green tea and add lemons (cut into quarters) with the skin on. The oil from the lemon skin will add balance and texture.
- Add lemon zest or even yuzu peel to amplify the brightness.
- To preserve the delicate aromatics of the tea, pour the soju last.
- Don’t skip the candied ginger. It melts slightly into the drink and adds a sweet-spicy finish.
Winter Seoul-stice
“This is the most playful of the three Soju cocktails, says Kang. “It’s fruity, frothy, and nostalgic. Using Yakult is such a fun nod to Korean and Asian culture, and soju is the perfect pairing because it lets those flavors shine instead of overpowering them.”
IIngredients
- 2 ounces Hello Soju
- 1.5 ounces Yakult yogurt or cream of coconut
- 1 ounce of strawberry puree and a splash of Sprite
- Strawberry fan, for garnish (optional)
- Mint spring, for garnish (optional)
Method
- Combine all ingredients and mix well.
- Serve in a stemless wine glass.
- Garnish with strawberry fan and mint spring, if desired.
Tips and tricks
- Try freezing the glass so it keeps the drink ultra-refreshing.
For richer color and fresher flavor than syrup, try real strawberry puree. If you can’t find strawberry puree, use frozen strawberries in a blender. Frozen strawberries have a more consistent flavor than fresh strawberries in your produce section might be out of season. - You can use Yakult or Cream of Coconut
- Yakult = tangy, lighter, more nostalgic.
- Cream of Coconut = dessert-like, richer, more tropical. (i.e., like Real Coconut or Coco Lopez).
- If you want to lower the sugar content, use unsweetened coconut milk as an alternative.
- Garnish the cocktail with a strawberry fan and mint sprigs to jazz up the look.
Rice Rice Baby
“This cocktail is all about texture,” says Kang. “The combination of Hello Soju’s soju spirit and creamy horchata creates this incredibly smooth, almost velvety sip. It’s wintery without being super heavy. Think of it as a lighter alternative to holiday eggnog. Or you can consider it a Korean version of the famed Puerto Rican holiday classic, Coquita.”
Ingredients
- 2 ounces Hello Soju
- 4 ounces Horchata
- Serve in a highball
- Cinnamon stick, for garnish (optional)
Method
- Combine all ingredients and shake well.
- Serve in a highball glass.
- Garnish with a cinnamon stick.
Tips and tricks
- To keep the horchata rich, shake gently, don’t over-dilute.
- Give a fresh cinnamon stick a quick toast over a flame brings out warm aromatics.
- Try different flavored horchatas. Traditional rice, almond-based, or spiced will change the flavor profile.
- If you can’t find Horchata mix or if it’s too sweet, use unsweetened whole rice milk and add a sweetener of your choice to your liking.
