SUJEONGGWA

2 oz Hana Makgeolli Hwaju

1 oz Sujeonggwa Syrup (recipe below)

0.75 oz Jujubee Concentrate (recipe below)

8 dashes Angostura Bitters

DIRECTIONS

Shake, Strain, Collins, Ice, Persimmon Garnish

SUJEONGGWA SYRUP

10 Cinnamon Sticks 

2 tbsp Ginger Powder

4 cups White Sugar 

4 cups Water

PREPARATION

  • Rinse cinnamon sticks

  • Add ginger and water

  • Cook until steaming and starts to emit an aroma 

  • Turn down heat

  • Add sugar, stirring to dissolve  

  • Let mixture cool. Strain into a sealable container and let cool completely

JUJUBEE CONCENTRATE

2 cups Jujubees

6 cups Water 

PREPARATION

  • Add all ingredients to a pot (or rice cooker) and heat up to a simmer

  • Once jujubees have softened a bit take out with fine strainer, put in cup, and squish with muddler

  • Add back to hot water

  • Cook down to about half of the original amount. Should take around 2 hours

  • Strain and squeeze out all the juice 

  • Let cool 

  • Strain off clear liquid and discard sediment