Korean Yuja Honey Highball with Fresh Lemon and Sparkling Water

Spoon 2 tablespoons of the yuja marmalade into the bottom of each tall glass.

Serves 2

Ingredients

• 4 tbsp yuja-cheong (yuzu citron marmalade)
• 3 oz soju
• 1 oz fresh lemon juice
• 1 tsp honey
• 6 oz chilled sparkling water
• 2 wide strips lemon peel
• 2 thin lemon wheels
• Plenty of clear ice cubes
• Pinch of flaky salt, optional

Instructions

1. Spoon 2 tablespoons of the yuja marmalade into the bottom of each tall glass.
2. Add the lemon juice and honey and stir hard with a bar spoon until the marmalade loosens and the honey dissolves.
3. Fill each glass to the top with clear ice, packing it tightly so it melts slowly.
4. Pour 1 1/2 ounces of soju down the side of each glass and give one gentle stir to combine.
5. Top with chilled sparkling water, pouring slowly against the ice to keep the carbonation intact.
6. Twist a strip of lemon peel over the surface to release its oils, then drop it in with a lemon wheel.
7. Add the smallest pinch of flaky salt if you want the citrus to read brighter, and serve immediately while it is still fizzing.
8. Yuja-cheong is a Korean pantry staple, a thick preserve of sliced citron and sugar usually stirred into hot water as yuja-cha in winter. Used cold it becomes something else entirely, the bitter pith giving a highball the backbone that a plain citrus syrup never manages. Soju keeps the drink light at around twelve percent alcohol, which is why this style of highball has become the standard end-of-day pour in Seoul rather than a weekend-only cocktail.

Nutrition (estimated, per serving)

• Calories: 190 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 28g
• Fiber: 0g
• Sugar: 26g
• Sodium: 15mg