Soju Recipe

Chill the bottle of plain soju (or Chamisul if using) in the refrigerator for several hours until cold. Keep bottles upright and avoid freezing. Prepare glassware and garnish components for chosen variation.

Make grapefruit soju

Pour 1 cup fresh grapefruit juice into a pitcher. Add 2 tablespoons simple syrup and stir until combined. Add 1 bottle (750 ml) chilled soju and stir gently to incorporate. Add 1 cup ice to the pitcher or individual glasses. Taste and adjust sweetness with an extra teaspoon of syrup if necessary. Serve in short glasses over ice and garnish each glass with a grapefruit wedge.

Notes: Use ruby grapefruit for sweeter, pink color; white grapefruit will be tarter. For a fizzier version, replace up to 1/2 cup of soju with chilled soda water.

Macerate strawberries

In a bowl or small jar, combine 1 cup hulled and quartered strawberries with 1 tablespoon sugar and 1 teaspoon lemon juice. Muddle lightly or let sit 10–15 minutes until they release juices.

Assemble

Transfer the macerated strawberries and their juice to a pitcher. Add one chilled bottle (750 ml) of soju and stir gently. Add 1 cup ice to the pitcher or to individual serving glasses. Taste and, if you want sweeter, stir in up to 1 tablespoon simple syrup. Serve in glasses garnished with a strawberry slice.

Prepare grapes

Place 1 cup seedless green grapes in a blender or food processor and pulse briefly until broken but not completely puréed (leave some texture) or gently muddle in a bowl. If you prefer a clearer drink, strain through a fine mesh and reserve juice only.

Mix

In a pitcher, combine grape purée or juice with 1 teaspoon honey or agave and 1 teaspoon fresh lime juice; stir to dissolve. Add one chilled bottle (750 ml) of soju and 1 cup chilled soda water. Stir gently to combine. Add ice to serve. Garnish each glass with skewered green grapes.

Notes: Adjust sweetness with more honey/agave, and increase soda water for a lighter, spritzier drink.

Chamisul soju is traditionally served very cold and neat. Chill bottle thoroughly. Pour into small shot glasses (do not overfill). Serve with ice on the side if guests prefer their glass cooled. Drink slowly or as a social shot, following customary toasting etiquette.