Add chilled soju, Chungju (or aged makgeolli substitute), dry vermouth, honey simple syrup, and fresh lemon juice into a mixing glass or cocktail shaker filled halfway with ice.

Combine ingredients

If you prefer a silky, clear cocktail: stir gently for 20–30 seconds until the mixture is well chilled and slightly diluted. If you prefer a brighter, frothier texture: shake vigorously for 10–12 seconds and then double-strain to remove small ice shards.

Stir or shake

Add 2 dashes of bitters to the mixing glass and give the drink one gentle stir (or a short shake if you used a shaker) to integrate the aromatics.

Add bitters

Strain the cocktail into a chilled coupe or rocks glass over one large ice cube (for an on-the-rocks presentation) or neat in a coupe for a more elegant serve.

If making the longer, spritz-style version: pour the strained mixture into a Collins glass over fresh ice and top with 2 oz club soda; gently stir once to combine.

Express the orange zest over the surface of the drink to release oils, rub the rim lightly with the zest (optional), and drop it into the glass as garnish.

Soju (chilled)

Chungju (rice wine) or aged makgeolli substitute

Dry vermouth

Honey simple syrup (1:1 honey:water)

Fresh lemon juice

Asian-style bitters or Angostura bitters

Orange zest (for garnish)

Club soda (optional, for a longer version)

Yangchon Chungju

Make Yangchon Chungju Recipe in just 6m. 14% abv

Yangchon Chungju

Descriptors

Tasting Notes

Food Pairings

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