Jinro Is Back Recipe

Prepare glass (optional)

If you want a rimmed glass, rub a lime wedge around the glass rim then dip into coarse salt or sugar. Set the glass aside and chill briefly in the freezer (2–3 minutes) if desired.

Muddle aromatics

In a cocktail shaker, add the thin cucumber slices and mint leaves. Gently muddle 6–8 times to release cucumber juice and mint oils — do not over-muddle the mint or it will become bitter.

Add liquids and ice

To the shaker add the soju (6 oz), fresh lime juice (0.75 oz), simple syrup (0.5 oz), and ginger liqueur (0.5 oz). Fill the shaker about two-thirds with ice (approx. 1 cup).

Shake

Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker becomes cold and slightly frosted. This chills and slightly dilutes the cocktail for balance.

Double strain into glass

Using a strainer (and a fine mesh if you prefer), strain the cocktail into the prepared glass filled with fresh ice. Double straining removes muddled bits of cucumber and mint for a smooth sip.

Top and garnish

Top the drink with 2 oz (approx.) club soda to add effervescence. Gently stir once with a bar spoon to integrate. Garnish with a lime wheel and a thin cucumber slice threaded behind it. Optionally slap a mint sprig between your palms and tuck it in for aroma.

Serve immediately and enjoy responsibly.

Less sweet / dryer

Reduce simple syrup to 0.25 oz or omit completely. Increase lime juice to 1 oz for more tartness.

Spicy ginger kick

Swap ginger liqueur for 0.5 oz spicy ginger syrup or add 3–4 thin slices of fresh ginger to the muddle step for more bite.

No-split fizz (lower alcohol)

Use 4 oz soju and add 2 oz more club soda or sparkling water to make a lighter, spritz-style drink.