Korean Iced Tea

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Korean Iced Tea 16
Koreans love to drink.
I remember reading about their high level of alcohol consumption while I was in Poland and I thought, ‘No way could anyone drink MORE than Polish people or Eastern Europeans in general’.  BUT, then I got there and discovered that where there’s a will, there’s a way and the Korean people certainly found a way.
Case in point, I’ve seen Koreans throw back Soju (Korean rice wine) at bbq’s, on mountain climbing trips, while river rafting and during pretty much any other activity that expresses their love of the outdoors (this includes passing out on the sidewalks – hey, it’s still outside).
Any expat who has lived in South Korea for an extended period of time has a story about drinking too much Soju and either hugging a refrigerator crisper drawer (for puking in) whilst passing out on the floor or hallucinating that the CIA was coming to get them.  The next morning you consider giving up the spirit entirely but then you wait a couple of months and try it again because, like the Korean people, Soju is resilient and that should be respected.
         This cocktail is modeled after the hotel bar green tea martinis which my husband and I drank in celebration of our engagement.  However, instead of vodka or gin, I’m using Soju as a nod to my time spent in South Korea and because there just aren’t many cocktails centered around the Korean alcohol.  If you can’t find it, no worries-just substitute vodka and make a martini.  This cocktail goes well with Korean fried chicken, any kind of barbeque and KTV (karaoke).  Just be careful of where you end up later after one too many cocktails.
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Korean Iced Tea

Korean Iced Tea

Ingredients

    Korean Iced Tea
  • 1 part green tea syrup **(recipe down below)
  • 2 parts soju
  • ice
  • lemon slices
    Green tea syrup
  • 0.5L (a little over 2 cups) water
  • 4 tea bags of jasmine green tea
  • 100g (about 1/2 cup) sugar

Instructions

    Korean Iced Tea
  1. Combine 1 part green tea syrup with 2 parts of soju.  Stir thoroughly and add ice. Garnish with lemon slices.  건배! (geonbae!)
    Green Tea Syrup
  1. Combine the ingredients in a medium sized saucepan and let simmer for 10 min.
  2. Run through a sieve and let cool.
  3. Cover and refrigerate after making.
  4. Can be used for cocktails (alcoholic and nonalcoholic) or drizzled over fruit and shaved ice and other desserts.
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https://spicepaw.com/2018/04/05/korean-iced-tea/



Korean Iced Tea 14

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02 comments on “Korean Iced Tea

  • Bacon and Kimchi Pancakes – Spicepaw , Direct link to comment

    […] However, these days, if I am feeling particularly decadent and want to forego the healthy Korean recipes, I make this pancake.  It has all my favorite things: kimchi, bacon, and fried carbs.  Cook this if you want a spicy and salty snack or need a starter to a dinner of fried chicken and boozy iced tea. […]

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