Yuzu Makgeolli Mule

Name: Yuzu Makgeolli Mule
Prep time: PT0D0H0M
Cook time: PT0D0H15M
Total time: PT0D0H15M
Yield: serves 1
Ingredients: 3 oz. premium makgeolli, such as Hana Takju 16; ½ oz. yuzu syrup; 1 oz. prosecco; Mint leaves, for garnish

Citrus and a splash of bubbles bring lift and festivity to the classic Korean brew.

Serves
serves 1
Time
15 minutes

FATIMA KHAWAJA

By Alice Jun

Updated on September 30, 2021

Bright and bubbly, this effervescent cocktail from Brooklyn makgeolli-maker Alice Jun is easy to love. Seek out an undiluted, premium version of the Korean rice beverage, such as Jun’s Hana Takju 16. Yuzu syrup, which is also known as honey-citron tea, has a marmalade-like consistency; find it at your local Asian market, or online.

Featured in: “Makgeolli Magnate Alice Jun Is Spreading Korean Culture, One Bottle at a Time.”

Ingredients

3 oz. premium makgeolli, such as Hana Takju 16
½ oz. yuzu syrup
1 oz. prosecco
Mint leaves, for garnish

Instructions

Step 1

Fill a mixing glass with ice, then the makgeolli and yuzu syrup. Stir well, then strain into a white wine glass. Fill with ice, top with prosecco, garnish with fresh mint and serve.

Fill a mixing glass with ice, then the makgeolli and yuzu syrup. Stir well, then strain into a white wine glass. Fill with ice, top with prosecco, garnish with fresh mint and serve.