Korean Soju Tonic (Soju Lime Cucumber Highball)

Name: Korean Soju Tonic (Soju Lime Cucumber Highball)
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Korean
Ingredients: soju 120 ml; tonic water 300 ml; lime 1 ea; cucumber slices 6 pcs; ice 10 pcs; simple syrup 1 tbsp

Quick answer

Total time: 5 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

At two parts soju to five parts tonic, each glass holds 60ml of soju and 150ml of tonic, which is why the bitterness of the tonic and the sharpness of lime arrive before the alcohol does.

Cucumber slices pressed against the inside of the glass slowly scent the drink as it is poured. The syrup is optional; without it the glass is dry, with no sweetness at all.

Ingredients

servings

IngredientAmount

lime1 ea

cucumber slices6 pcs

ice10 pcs

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Wash 1 lime well and cut it in half.

Juice one half and remove any seeds, then cut the remaining half into 6 wedges so the garnish is ready before the drink is mixed.
2

Divide the total of 10 firm ice cubes between two glasses.

Divide the 6 cucumber slices between them and press them against the inside walls.
3

Divide the total 120ml soju between the two glasses, 60ml per glass.

Divide the lime juice and the total 1tbsp simple syrup between them. Omit the syrup if you prefer a drier drink.
4

Stir gently from the bottom with a bar spoon for about 5 seconds.

Stop as soon as the soju, lime, and syrup are combined, because over-stirring melts the ice and weakens the drink.
5

Divide the total 300ml chilled tonic water between the two glasses, 150ml per glass, pouring slowly down the inside wall of the glass. If the foam rises quickly, pause briefly before continuing so the carbonation stays in the drink.
6

Give the drink one final gentle lift with the spoon, then add the lime wedges on the rim or surface.

Serve immediately while the ice is still firm and the bubbles are active.