Korean Cocktails: From Traditional Spirits to Modern Drinks
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Korea’s drinking traditions extend well beyond the familiar green bottles of soju. In Korean Cocktails, bartender Haera Shin explores the country’s traditional alcoholic beverages, collectively known as sool, and their possibilities in contemporary cocktails.
Drawing on her Korean heritage and experience behind the bars of Zuma and Momofuku, Shin introduces spirits and rice wines such as soju, makgeolli, and chungju, alongside the fermented, savory, and aromatic ingredients that distinguish the Korean pantry.
The book’s 76 recipes include original creations and reinterpretations of familiar drinks, developed with contributions from bartenders in New York, Los Angeles, Seoul, and Singapore. A Heichi Highball features omija, Korea’s five-flavor berry, while Nabak Soju draws inspiration from the spicy, fermented flavors of kimchi. More familiar cocktails take on new character in a K-Margarita, Sesame Manhattan, and Perilla Mojito. Shin also ventures into less expected territory with Japchae, a cocktail inspired by the sweet potato noodles, mushrooms, and soy sauce of the Korean dish, and a sangria made with bokbunja, Korean blackberry wine.
Throughout, Shin emphasizes drinks that can be made at home without specialized bar equipment, adapting techniques from professional cocktail programs into manageable preparations. Recipes for syrups, cordials, and infusions accompany the cocktails, along with large-format drinks for entertaining and alcohol-free variations. The result is both an introduction to Korea’s traditional spirits and a practical guide to incorporating its distinctive flavors into a home bar.
Hardcover. Color photographs throughout.
Published on October 6, 2026
