Autorentext

Haera Shin has served as a bar manager at Zuma, an acclaimed high-end Japanese izakaya, and as the beverage director for the Momofuku restaurant group. She plans to open her own bar in New Orleans in 2026. She spends her time in New Orleans, Los Angeles, New York, and Korea.

Klappentext

In Korean Cocktails, bartender Haera Shin invites readers into the world of sool-Korea's vibrant family of traditional alcohols. From the smooth clarity of soju to the tangy effervescence of makgeolli, each bottle carries centuries of craft, regional pride, and deep cultural meaning. Working alongside a circle of innovative bartenders from New York, Los Angeles, Seoul, and Singapore, Shin showcases the full range of sool while highlighting the bold, complex flavors of the Korean pantry.

Drinks like the refreshing Hechi Highball, made with omija-the five-flavor berry-and the Nabak Soju, inspired by the spice and funk of kimchi, sit alongside inventive riffs on classics such as a spicy K-Margarita, a savory Sesame Manhattan, and an herbal Perilla Mojito. With options for batching and zero-proof variations, the book ensures a drink for every palate. Complete with striking color photography and essential recipes for cordials, syrups, and infusions, Korean Cocktails is a standout addition to any modern bar.