THE DRINK BRIDGING SEOUL AND BERLIN

 

YUN has a clear, modern concept with an international touch.

Drinks often combine tastes from all over the world in a harmonious way, so when I developed the drink for YUN it was clear to use ingredients bridging the taste worlds of Korea and Germany- (Maria, Bar Manager at Green Door Berlin. )

 

Yuzu and Perilla (or Shiso) are popular ingredients in Korean cuisine, the Vermouth is from Germany and the Soju we use is distilled in a traditional Korean way but in Germany. It’s a perfect drink for summer, not too heavy but intense and aromatic with interesting herbal notes.

 

Seoul-Berlin

40 ml Isae Soju

40 ml Belsazar Rosé

30 ml Grapefruit Sherbet

10 ml Fresh Yuzu juice

Fresh Perilla leaves

 

Add all the ingredients to a shaker and fill with ice.

Shake vigorously and strain into a chilled bowl.

Garnish with fresh Perilla leaves.

 

YUN Wonderleaf (alcohol free)

40 ml Siegfried Wonderleaf

30 ml grapefruit sherbet

10 ml fresh lime

60 ml Fentimans Yuzu Tonic

 

Pour all the ingredients into a Highball glass on ice and stir.

Garnish with fresh Perilla leaves.

 

How to make your own grapefruit sherbet:

 

Peel off the grapefruits and avoid the white, bitter parts. Squeeze the grapefruits and weigh the strained juice. Weigh the same amount of sugar (e.g. 100g juice and 100g sugar). In a bowl, combine the grapefruit peel and sugar and muddle until the sugar gets oily. Add the grapefruit juice and stir; heat it gently until the sugar dissolves but do not bring to the boil. Leave it to draw for a few hours for a more intense taste, then strain. You can keep the peels for garnishing. Fill the grapefruit sherbet in a boiled out jar and store in the fridge. It will last for approximately 7 – 10 days.

 

These drinks were created exclusively for YUN by Maria Gorbatschowa, mixologist and bar manager at Berlin’s Green Door bar. If you’re interested in reading more about the art of bartending and the fascinating world or flavors, jump here.