by mixologist Nalee Kim
A radiant fusion of Bokbunja black raspberry wine, plum wine, and maesil tea syrup, brightened with lemon and a splash of ginger beer. Delicately sweet, tart, and effervescent, it celebrates harmony, heritage, and the timeless beauty of Korean flavors in bloom.
Ingredients
2 oz Myung Jak Bokbunja
1/2 oz Won Mae Plum Wine
3/4 oz Plum (maesil) Tea Syrup
1/2 oz Lemon Juice
a splash • Ginger Beer
Directions
1. Combine Myung Jak Bokbunja, Won Mae Plum Wine,
2. Plum (maesil) Tea Syrup and Lemon Juice in a shaker filled with ice.
3. Pour into a lowball glass.
4. Top off with a splash of ginger beer.