Gochujang !
Ingredients:
Serving: 1
2 ounces gin, preferably Jin Jiji
1/4 ounce raspberry liqueur
1/2 ounce calamansi syrup (see Editor’s Note)
1/4 ounce gochujang syrup (see Editor’s Note)
1/2 ounce lime juice
Garnish: expressed and discarded orange peel, fresh orange peel.
Directions:
Combine all ingredients in a shaker tin and top with ice.
Shake vigorously.
Strain into a coupe glass and express an orange peel over the cocktail.
Garnish with a fresh orange peel and serve.
Editor’s Note:
Calamansi Syrup: Combine 1 cup of calamansi juice with 1 cup of sugar in a nonreactive pot, and heat until sugar is dissolved. Strain through a fine-mesh sieve, and let cool. Store in the refrigerator for up to 1 week. Gochujang Syrup: 1 cup water 1/4 cup gochujang 1 1/2 cups sugar 1. Blend all the ingredients together until fully combined. 2. Strain through a fine-mesh sieve and reserve. 3. Store in the refrigerator for up to 1 week.
Courtesy: Dave Park
Photo: Siège Food Photo
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