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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.

Rachel Yang and Seif Chirchi
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary test

total:
10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Joule and Revel restaurants, Seattle

Nutrition Facts

343 calories; calories from fat 0.3%; protein 0.3g; fat 0.1g; carbohydrates 29g; fiber 0.9g; sodium 1.2mg.
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