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Rhubarb-Ginger Soju Sling

By Chris Pandel From Moveable Feast Season 2, Ep.2
Scott Phillips

Yield: Yields about 3/4 cup of ginger simple syrup, enough for 6 cocktails

You can add more ginger simple syrup to each cocktail if you like. You can also easily double the recipe and keep the syrup in the refrigerator for up to 2 weeks. Soju is a clear, light spirit traditionally distilled from rice, wheat, or barley.


For the ginger simple syrup

  • 1/2 cup granulated sugar
  • 1/2 cup peeled and coarsely chopped fresh ginger

For each cocktail

  • 2 Tbs. rhubarb, finely chopped
  • 3 medium fresh mint leaves plus additional small leaves for garnish
  • 2 oz. soju


Make the simple syrup

  • In a medium saucepan, combine the sugar, ginger, and 1/2 cup water. Bring to a boil over high heat, then reduce to a simmer. Stir until the sugar dissolves. When cool, strain through a fine-mesh sieve into a jar with a lid and refrigerate until ready to use.

Make the cocktail

  • In a rocks glass, using a muddler or the handle of a wooden spoon, muddle the rhubarb and mint. Add 2 Tbs. of the ginger syrup and enough ice to fill the glass. Add the soju and stir to combine. Serve garnished with the small mint leaves.


Recipe adapted from Moveable Feast with Fine Cooking.

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