Korean Persimmon Vinegar Ade

Quick answer

Total time: 6 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Gam-sikcho ade is a Korean summer drink built on the fruity acidity of persimmon vinegar, brightened with fresh orange and lemon juice, then topped with sparkling water.

The vinegar, honey, and citrus juices are mixed together first until fully combined into a uniform syrup, then poured into ice-filled glasses before the sparkling water is added. Pouring the sparkling water slowly down the inside of a slightly tilted glass preserves as much carbonation as possible. Persimmon vinegar carries a fermented fruitiness that is noticeably deeper and more rounded than plain rice or grain vinegar, giving the drink a layered sourness rather than a flat, sharp one. A few mint leaves slapped lightly against the palm to release their oils and placed on top bring a herbal lift with each sip that keeps the drink feeling cool and clean from first glass to last.

Ingredients (2 servings)

Ingredient	Amount	Unit
persimmon vinegar	45	ml
sparkling water	420	ml
honey	24	g
orange juice	60	ml
lemon juice	10	ml
ice	180	g
mint leaves	4	piece

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Divide 180 g of ice between two glasses and let them stand for about 1 minute so the glass chills properly.

When condensation appears on the outside, keep the glasses ready for the drink base.
2

Step

Add 45 ml persimmon vinegar, 24 g honey, 60 ml orange juice, and 10 ml lemon juice to a bowl.

Stir the honey into the liquids first, scraping the bottom so no thick honey remains stuck.
3

Prep

Stir the mixture for about 30 seconds, until it looks clear and even rather than streaky.

If the honey still feels thick, let it sit briefly in the juice, then stir again until smooth.
4

Step

Give the syrup one light stir just before pouring so the vinegar and citrus stay evenly blended.

Divide it equally between the two ice-filled glasses, pouring slowly to avoid melting the ice too quickly.
5

Step

Tilt each glass slightly and divide 420 ml sparkling water between them, letting it run down the inside wall.

Pour in a steady, gentle stream and avoid a high pour, which knocks out the bubbles.
6

Finish

Use a long spoon to lift the syrup from the bottom only once or twice, stopping before the drink loses fizz.

Clap 4 mint leaves lightly between your palms, place them on top, and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Fermented persimmon vinegar provides a complex fruit acidity to this refreshing Korean ade.
Finish cue: Use a long spoon to lift the syrup from the bottom only once or twice, stopping before the drink loses fizz.
Avoid this: Divide it equally between the two ice-filled glasses, pouring slowly to avoid melting the ice too quickly.