{"id":5015,"date":"2019-05-10T17:47:08","date_gmt":"2019-05-10T15:47:08","guid":{"rendered":"https:\/\/yun-berlin.com\/journal\/?p=5015"},"modified":"2019-07-19T11:25:24","modified_gmt":"2019-07-19T09:25:24","slug":"the-drink-bridging-seoul-and-berlin","status":"publish","type":"post","link":"https:\/\/yun-berlin.com\/journal\/the-drink-bridging-seoul-and-berlin\/","title":{"rendered":"THE DRINK BRIDGING SEOUL AND BERLIN"},"content":{"rendered":"
\u00a0<\/h5>\n
YUN has a clear, modern concept with an international touch.<\/span><\/em><\/h5>\n
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. )<\/a><\/span><\/em><\/h5>\n
\u00a0<\/h5>\n

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\u2019s a perfect drink for summer, not too heavy but intense and aromatic with interesting herbal notes.<\/span><\/p>\n

 <\/p>\n

Seoul-Berlin<\/b><\/h4>\n

40 ml Isae Soju<\/span><\/p>\n

40 ml Belsazar Ros\u00e9<\/span><\/p>\n

30 ml Grapefruit Sherbet<\/span><\/p>\n

10 ml Fresh Yuzu juice<\/span><\/p>\n

Fresh Perilla leaves <\/span><\/p>\n

 <\/p>\n

Add all the ingredients to a shaker and fill with ice.<\/span><\/i><\/p>\n

Shake vigorously and strain into a chilled bowl.<\/span><\/i><\/p>\n

Garnish with fresh Perilla leaves. <\/span><\/i><\/p>\n

 <\/p>\n

YUN Wonderleaf (alcohol free)<\/b><\/h4>\n

40 ml Siegfried Wonderleaf<\/span><\/p>\n

30 ml grapefruit sherbet<\/span><\/p>\n

10 ml fresh lime<\/span><\/p>\n

60 ml Fentimans Yuzu Tonic<\/span><\/p>\n

 <\/p>\n

Pour all the ingredients into a Highball glass on ice and stir. <\/span><\/i><\/p>\n

Garnish with fresh Perilla leaves. <\/span><\/i><\/p>\n

 <\/p>\n

How to make your own grapefruit sherbet:<\/b><\/h4>\n

 <\/p>\n

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 \u2013 10 days. <\/span><\/p>\n

 <\/p>\n

These drinks were created exclusively for YUN by Maria Gorbatschowa, mixologist and bar manager at Berlin\u2019s Green Door bar. If you\u2019re interested in reading more about the art of bartending and the fascinating world or flavors, jump here.<\/a><\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0 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. ) \u00a0 […]<\/p>\n","protected":false},"author":4,"featured_media":4828,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,86],"tags":[32,56],"_links":{"self":[{"href":"https:\/\/yun-berlin.com\/journal\/wp-json\/wp\/v2\/posts\/5015"}],"collection":[{"href":"https:\/\/yun-berlin.com\/journal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/yun-berlin.com\/journal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/yun-berlin.com\/journal\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/yun-berlin.com\/journal\/wp-json\/wp\/v2\/comments?post=5015"}],"version-history":[{"count":4,"href":"https:\/\/yun-berlin.com\/journal\/wp-json\/wp\/v2\/posts\/5015\/revisions"}],"predecessor-version":[{"id":5031,"href":"https:\/\/yun-berlin.com\/journal\/wp-json\/wp\/v2\/posts\/5015\/revisions\/5031"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/yun-berlin.com\/journal\/wp-json\/wp\/v2\/media\/4828"}],"wp:attachment":[{"href":"https:\/\/yun-berlin.com\/journal\/wp-json\/wp\/v2\/media?parent=5015"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/yun-berlin.com\/journal\/wp-json\/wp\/v2\/categories?post=5015"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/yun-berlin.com\/journal\/wp-json\/wp\/v2\/tags?post=5015"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}