Yuzu Honey & Soju Soda Recipe

Make the syrup

In a small heatproof cup or bowl, combine 1 tablespoon honey and 1 tablespoon hot water. Stir until the honey is fully dissolved. Add 1/2 oz fresh yuzu juice (or yuzu concentrate) and stir to combine. Let cool to room temperature before using. Makes approximately 1.5 oz syrup.

Prepare glass

Choose a highball or Collins glass. Fill the glass about two-thirds full with ice (crushed or cubed per preference).

Build the drink

Into a cocktail shaker (no ice) or mixing glass, add 2 oz soju, 0.5 oz prepared yuzu honey syrup, and 1 oz fresh grapefruit juice. If you prefer a slightly colder, more diluted drink, add a few ice cubes to the shaker and give a very short gentle shake (3–4 seconds) to chill without over-diluting. Pour the contents (if shaken over ice, double-strain optional) into the prepared glass over fresh ice.

Top with soda

Gently top the drink with about 3 oz chilled club soda. Stir once gently with a bar spoon to integrate, lifting from the bottom to the top to preserve carbonation.

Adjust sweet/tart

Taste and adjust: add up to 0.25 oz more yuzu honey syrup if you want sweeter, or 0.25 oz more grapefruit juice for brighter acidity.

Express a grapefruit twist over the drink (pinch the peel to release oils) and drop it in as a garnish, or float a thin grapefruit wheel on top. If available, grate a light dusting (about 1/4 tsp) of yuzu zest over the foam/edge for an aromatic boost. Add a mint sprig if desired. Serve immediately with a straw or stirring stick.