by mixologist Camille Ko
Inspired by the comforting Korean pear dessert, “Baesuk” layers makgeolli, Andong soju, and pear nectar with warming jujube-cinnamon syrup, ginger, and lime. Lightly effervescent with notes of spice and fruit, it evokes balance, nostalgia, and modern elegance in every sip.
Ingredients
1/2 oz Andong Soju
2 oz Makku Original
Makgeolli
1 oz Pear Nectar
3/4 Cinnamon Syrup
1/2 oz Ginger Beer
1/4 oz Lime
2 dashes • Pine Nut Bitters
Directions
1. Bring the water to a gentle rolling boil in a small pot.
2. Add Jujube Tea, cinnamon, and ground peppercorns, then remove the pot from heat.
3. Let the mixture sit for 15 minutes.
4. Strain through a cheesecloth to separate jujube chunks. Set aside and let cool.
5. Enjoy in a lowball glass.