If you’re looking for something new and exciting for happy hour, give these soju cocktails a try!
Soju is a Korean alcoholic drink that is pretty neutral in taste, with around half the alcohol content of vodka.
It’s a little bit sweeter than vodka, but the overall taste isn’t as harsh, making these drinks mellow, tasty, and perfect for a girl’s night in.
Though it comes in a wide variety of flavors, such as melon and grapefruit, it’s traditionally served in a shot glass.
Soju is a very social drink and is budget-friendly, too. So if you see a bottle in your local Asian supermarket, why not try it out?
All You Need to Know About Soju
Melona are very popular in Korea, with the original flavor being melon. As the title suggests, though, this version calls for mango.
These ice cream bars are creamy, fruity, and surprisingly good melted with a shot of soju, especially if you use mango soju to boost the flavor.
Of course, you could use any flavor you prefer, and why not try blending flavors?
For example, I think the strawberry ice cream with peach soju would be amazing!
I always see this brand of ice cream in my local grocery store, so you shouldn’t have any trouble finding them.
This is such a unique recipe, and since I love sesame, I just had to try it out! But unfortunately, I had a hard time finding the perilla leaves.
In the mint family, these fresh and nutty sesame leaves are standard in many Korean dishes.
And since you’ll need them fresh, you might need to check out a few places to find them.
But when you do, I guarantee you’ll love this refreshing and sesame-infused drink.
For this cocktail, you’ll need two ingredients that may not be in your pantry: soju and calpico.
Calpico is a Japanese drink that’s kind of hard to describe.
It comes in a concentrated form and is often mixed with milk or water before consumption. It’s milky and a little bit tangy.
Since this is a strawberry drink, you’ll need strawberry soju and calpico.
Unusually, it’s mixed with sparkling water or Sprite, making it kind of like strawberry milk soda. It’s definitely one of those things you’ll just have to try!
I’m a massive fan of green tea, and I especially like it chilled, so this cocktail is right up my alley.
If you’ve tried green tea and didn’t like it, chances are you either had cheap tea or you burned the leaves. Don’t worry, we’ve all been there!
Unlike black tea, which can handle boiling water, green tea shouldn’t be heated over 175 to 180 degrees Fahrenheit (79-82°C). Some need it even cooler.
So, when making the green tea syrup, be sure to turn off the heat before the mixture boils.
You also won’t want to let it steep for too long, or it will turn bitter.
They might not be in season now, but as soon as summer hits, you’ll find me at the store buying as many mini-watermelons as I can carry.
How cute will it be to serve these soju cocktails right in the fruit itself?
Of course, you can also make this with a regular watermelon. You’ll just need to be sure you’ve removed all the seeds.
Here’s another yogurt-based cocktail that also includes Sprite.
I know it sounds odd, and you’d think it would just curdle, but it’s surprisingly pleasant once you get used to it.
Though it says ‘yogurt’ in the title, you’ll want to find a yogurt drink rather than a pot, which would be too thick.
Kefir is an excellent alternative to Korean yogurt drinks, as it’s about the same consistency and comes in a few different flavors.
Beer cocktails are nothing new, and you’ll see them in bars all over the world.
I’ve always loved the classic shandy (beer and citrus soda), but this cocktail is more like a boilermaker, which is beer and a shot of whiskey.
Since soju has such a neutral taste, it’s only really added to boost the alcohol content of the beer. That said, I think it would be nice with lemon-flavored soju!
I might be obsessed with these delightful served-in-the-fruit cocktails. It’s just too cute!
But funny enough, you won’t use the fruit itself for this recipe, so there’s no need to rush out and buy a whole pineapple.
Instead, this cocktail is a blend of store-bought pineapple juice and soju.
Since pineapple juice is already quite strong, the original soju would be best. Or, I think the lychee or mango would be a nice mix.
Ah, the infamous mule. It goes by a lot of names, and depending on where you go, the spirit will be different. But it’s super tasty no matter what.
It starts with a ginger beer base. It’s lightly spiced and sparkling, and you can opt for either alcoholic or not.
Then it needs lime juice for a splash of citrus, followed by your choice of booze.
I like it with dark rum (the dark & stormy), but I also love a good Mexican mule made with tequila.
Of course, it won’t come as a surprise to hear this one uses soju!
If you don’t have time to make the ginger-infused soju, don’t worry. With a decent ginger beer, you won’t need it.
The caipirinha is one of Brazil’s most famous exports. Made using cachaça, sugar, and lime, it’s light, sweet, and perfect on a hot day.
Cachaça is made exclusively in Brazil from fermented sugarcane juice, and it’s spicy, sweet, and fruity all at once.
This Korean version swaps out that spirit for soju, and to keep it as authentic as possible; you should really use the original kind.
Of course, if you like your drinks on the sweeter side, feel free to pick a flavored bottle instead.
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