Cucumber, Soju, and Blueberry Shrub Cocktail

Cucumber, Soju, and Blueberry Shrub Cocktail Recipe
Photo: Annabelle Breakey
Refreshing vinegar-based drinks are very popular in Korea--and, curiously, they're a lot like "shrubs," the vinegar-spiked fruit drinks of colonial America that are having a revival. Both inspired this sweet-tart cocktail by Rachel Yang and Seif Chirchi, chef-owners of Joule and Revel restaurants in Seattle. It's good as a mocktail too, with club soda instead of soju.

Yield:

Serves 4
Total time: 10 Minutes

Recipe from

Sunset

Recipe Time

Total: 10 Minutes

Nutritional Information

Calories 343
Caloriesfromfat 0.3 %
Protein 0.3 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 29 g
Fiber 0.9 g
Sodium 1.2 mg
Cholesterol 0.0 mg

Ingredients

1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 cup blueberries
12 English cucumber sticks (about 3 in. long)
2 cups (about 500 ml.) chilled Korean soju* or Japanese shochu
Club soda (optional)

Preparation

1. Make blueberry shrub: Bring vinegar, sugar, and 1/2 cup water to a boil in a small saucepan. Stir in berries. Let cool, then chill airtight at least 4 hours and up to 1 week.

2. Fill 4 tall glasses one-third full with ice; arrange cucumber sticks in them. Pour 1/2 cup soju into each, followed by 1/3 cup shrub (liquid and fruit). Taste, then add more shrub and a splash of club soda if you like.

*A liquor traditionally made from rice, soju can also be distilled from wheat, barley, tapioca, and sweet potatoes. The Japanese style is generally smooth, clean, and subtle; the Korean tends to have a fuller, stronger flavor. Find it at well-stocked grocery stores and liquor stores.

Rachel Yang and Seif Chirchi,

Joule and Revel restaurants, Seattle,

Sunset

May 2012
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