“A Taste of Korea” from Leo Seo.
We promised to serve you up a new cocktail of the month, every month and with March knocking on bar doors all over the world, it’s time to pull up a stool and give you something to sip on. This month we’re sailing over to Seoul, Korea, for some S.O.T. Not sure what that means? Neither were we. Scroll on to find out.
Leo has put his heart and Seoul into this cocktail.
Leo Seo promises to bring us a taste of Korea with his cocktail of the month. He’ll have a tough time finding the balance between the smooth taste of Irish whiskey and the spicy pallet of his native nation, but if his name is anything to go by, we think he’ll get the balance just right.
Leo describes himself as a “Korean Traditional Liqour Ambassador” and carries out his trade in The Griffin Bar overlooking the city skyline of Seoul, Korea. Using homemade ingredients like spicy caramel syrup and tofu cream, along with Korean favorites, beef brisket and dry kimchi, you can see (and hopefully taste) that Leo has mastered his local flavours.
Now as for SOT, it stands for Savory Oriental Taste. Leo says his cocktail will start and finish with SOT and after trying his cocktail, it’s a claim we’re willing to stand over.
- 60ml Jameson Black Barrel
- 10ml Homemade Salted & Spicy Caramel Syrup
- 30ml Dole Pineapple Juice
- 1tbsp Garlic flakes
- 1tbsp Permeated Bean Powder
- 1tbsp Brown Sugar
- Dry Ice
- Beef Brisket and Dried Kimchi to Garnish
- Homemade Cream
- Add the Jameson Black Barrel, Homemade Salted & Spicy Caramel Syrup, and Dole Pineapple Juice to a Mixing Glass.
- Add the dry ice and stir
- Pour into a tumbler glass
- Top with homemade Cream
- Stir together Garlic flakes, Permeated bean powder and Brown sugar in a small dish.
- Sprinkle the garlic flakes mixture over the cream
- Garnish with jerky and dried kimchi.
Ingredients
- 60ml Jameson Black Barrel
- 10ml Homemade Salted & Spicy Caramel Syrup
- 30ml Dole Pineapple Juice
- 1tbsp Garlic flakes
- 1tbsp Permeated Bean Powder
- 1tbsp Brown Sugar
- Dry Ice
- Beef Brisket and Dried Kimchi to Garnish
- Homemade Cream
How To Make
- Add the Jameson Black Barrel, Homemade Salted & Spicy Caramel Syrup, and Dole Pineapple Juice to a Mixing Glass.
- Add the dry ice and stir
- Pour into a tumbler glass
- Top with homemade Cream
- Stir together Garlic flakes, Permeated bean powder and Brown sugar in a small dish.
- Sprinkle the garlic flakes mixture over the cream
- Garnish with jerky and dried kimchi.
To make Homemade Salted & Spicy Caramel Syrup: Combine 100ml Monin Salted Caramel Syrup, 10ml Spicy Sauce
To make Homemade Cream: Combine 100ml Soymilk, 100ml Condensed milk, 100ml Egg white. Add to a charged whipped cream dispenser.