The World’s 50 Best Bars Are Finding Success With Soju
As South Korean culture grows increasingly popular, top bartenders are reaching for the country’s best-known spirit to amp up drinks.
Tokki’s Garnet Label soju is aged in Pedro Ximénez sherry casks.
Photographer: Matt Taylor-GrossWhen Uno Jang was growing up in South Korea, his go-to drink was the soju bomb—a shot glass of soju dropped into a large beer mug and then chugged.
Now, as creative director at Jigger & Pony in Singapore (No. 14 on the World’s 50 Best Bars list), Jang has updated his old standby. The Korean Boilermaker is made by mixing hop-infused craft soju with carbonated mineral water, a splash of rye whiskey, pear eau de vie and passion fruit syrup. The cocktail is served with an L-shaped cocktail stir that raises and lowers a large, rectangular ice cube to produce the frothy head of a freshly drawn beer. It’s one of the most popular drinks on Jigger & Pony’s menu.