At Jeong in Chicago, chef and drink developer Dave Park wanted to create a cocktail that “utilize[d] a Korean ingredient and showcase[d] it as the star.” The Gochujang, named after its star ingredient, brings the Korean fermented red chile paste together with the bright flavors of raspberry, calamansi and lime juice for a sweet and spicy sour.
Dave Park | Chicago
- 2 ounces gin, preferably Jin Jiji
- 1/4 ounce raspberry liqueur
- 1/2 ounce calamansi syrup (see Editor’s Note)
- 1/4 ounce gochujang syrup (see Editor’s Note)
- 1/2 ounce lime juice
Garnish: expressed and discarded orange peel, fresh orange peel
- Combine all ingredients in a shaker tin and top with ice.
- Shake vigorously.
- Strain into a coupe glass and express an orange peel over the cocktail.
- Garnish with a fresh orange peel and serve.
Combine 1 cup of calamansi juice with 1 cup of sugar in a nonreactive pot, and heat until sugar is dissolved. Strain through a fine-mesh sieve, and let cool. Store in the refrigerator for up to 1 week.
1 cup water
1/4 cup gochujang
1 1/2 cups sugar
1. Blend all the ingredients together until fully combined.
2. Strain through a fine-mesh sieve and reserve.
3. Store in the refrigerator for up to 1 week.