Somaek is a simple Korean cocktail that combines beer and soju—a traditional Korean rice spirit. The ideal choice for this cocktail is lager or pilsner, which should provide a nice neutral base for soju. The ratio of the drinks can vary, but the suggested combination is three parts soju to seven parts beer.
There are several ways to make somaek, but beer is usually poured first, and a shot of soju is added next. Adding a shot of soju and then topping it with beer is also common. Somaek is mixed with chopsticks or a spoon. Chopsticks are placed inside the drink and are then quickly struck, while the spoon is used to hit the bottom of the glass.
MAIN INGREDIENTS
Haibōru or Japanese highball combines Japanese whisky and soda water, and though it may sound simple, the preparation of this cocktail entails tedious steps that have been elevated almost to an art form. The best versions would use a perfectly carved cube of ice that is first stirred until frost appears on the glass.
Any excess water should be removed, and another block of ice is added before the whisky is slowly poured in the glass. The finishing touch is another block of ice, and the cocktail is then topped off with soda water. Optionally, a lemon wedge can be used as a garnish.
VARIATIONS OF Highball (Japan)
MAIN INGREDIENTS
Although some claim that it originated during the 1970s as a classic disco cocktail, the elegant Kamikaze cocktail was probably invented in Tokyo after World War II, during the American occupation of Japan. Kamikaze, which means divine wind in Japanese, is made with equal parts vodka, triple sec (orange liqueur), and freshly squeezed lime or lemon juice.
It is often served as an apéritif, straight up in a cocktail glass, typically with a lime or lemon twist. It is recommended to pair Kamikaze with pasta dishes or spicy chicken wings.
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