Jinjuulep

Name: Jinjuulep
Cuisine: Korean
Ingredients: 6 large perilla leaves (ggaennip), also known as sesame leaves; 6 large perilla leaves (ggaennip), also known as sesame leaves; 6 large perilla leaves (ggaennip), also known as sesame leaves; 8 tsp blended Scotch whisky; 7 tsp Red Plum Soju Infusion; 1 tbsp Simple Syrup; Icing sugar, to garnish

Preparation info

Makes
1
drink

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

This Korean twist on a classic julep, served at my restaurant, Jinjuu, swaps out mint in favour of peppery perilla leaves. The plum soju also adds a great undertone of stone fruit flavour and welcomed sweetness. I like to serve it in a clear glass to show off the gorgeous leaves.

Ingredients

6 large perilla leaves (ggaennip), also known as sesame leaves
8 tsp blended Scotch whisky

Asia
Korea
Drinks
Gluten-free
Vegan

Method

Combine 5 of the perilla leaves, the whisky, soju infusion and simple syrup in a stainless-steel cup and fill halfway with crushed ice. Stir well until frost forms on the cup. Top with crushed ice and garnish with the remaining perilla leaf and a dusting of icing sugar.