“This was inspired by my journey in learning about Korean street food,” says Parker Luthman of his modified Old-Fashioned. “I wanted to share flavor pairings and Korean cuisine that I’m excited about in an American cocktail format.” To a rye base, he adds a housemade gochujang-honey syrup, consisting of two core ingredients used in many Korean fried chicken recipes. The fermented chile paste adds a nuanced spice, complemented by the sweetness of the honey, which is reinforced through a splash of pineapple rum. “I think that there is a reason to celebrate these flavors, to bring them to the forefront without having to be gimmicky,” says Luthman.
- 1 1/2 ounces whiskey, preferably Old Overholt Bottled-in-Bond
- 1/2 ounce pineapple rum, preferably Plantation Stiggin’s
- 1/2 ounce gochujang honey syrup (see Editor's Note)
- 3 dashes Bitter Truth Jerry Thomas' Own Decanter bitters
Garnish: dehydrated pineapple chip
- Combine all the ingredients in a rocks glass over ice
- Stir to integrate.
- Garnish with a dehydrated pineapple chip.
Gochujang Honey Syrup:
2 ounces CJ Haechandle gochujang paste*
16 ounces water
8 oz sugar
8 oz honey
Bring water to a boil and add the gochujang paste. Turn off the heat and whisk together to dissolve the paste then let it sit for 15 minutes. Add the sugar and honey over low heat and whisk together until everything is dissolved. Strain the syrup through a 100-micron filter bag, let cool, package, label and date. Keep refrigerated.
*contains wheat (can sub in Chung Jung One gochujang paste if gluten-intolerant)