Yuzu Makgeolli Mule Recipe
Sweet citrus and prosecco lend a festive kick to an old-school Korean rice drink in Alice Jun’s Yuzu Makgeolli Mule.
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Cooking tools:
- Mixing glass
- Bar spoon
- Fine-mesh sieve
- White wine glass
Ingredients
- 3 oz. premium makgeolli, such as Hana Takju 16
- ½ oz. yuzu syrup
- 1 oz. prosecco
- Mint leaves, for garnish
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