Nokcha Soju Highball
Cold-brewed nokcha lengthened with soju, a splash of soda, and a twist of citrus — a clean, nutty-bright highball with a built-in non-alcoholic version.
Soju's clean, neutral profile makes it a natural partner for green tea — it carries nokcha's toasted, nutty notes without masking them the way a more aromatic spirit would. This highball keeps things simple: cold-brewed tea, soju, and soda, built long over ice.
Cold-brewing the nokcha ahead of time is worth the patience. It pulls out sweetness and umami while leaving bitterness behind, which matters in a drink this stripped-down — there's nowhere for harsh notes to hide.
A twist of lemon or yuzu peel over the top adds aromatic lift without adding much sweetness, keeping the drink crisp and food-friendly rather than dessert-like. It's an easy match for Korean barbecue or a plate of pajeon.
For a non-alcoholic mocktail version, skip the soju entirely and lengthen the cold-brewed nokcha with extra soda water and a touch of honey or maesil-cheong syrup. Build it the same way over ice with the citrus twist — you get the same clean, nutty highball character, just without the alcohol, perfect for an evening when you want the ritual without the buzz.
Ingredients
- 60 ml soju
- 90 ml cold-brewed nokcha (strong, unsweetened)
- 60 ml soda water, chilled
- 1 tsp honey or simple syrup (optional)
- Lemon or yuzu peel twist, for garnish
- Ice cubes
How to make it
- 1Cold-brew the nokcha in advance: steep 2 tbsp leaves in 2 cups cold water for 8 hours, then strain.
- 2Fill a highball glass with ice.
- 3Pour in the soju, then the cold-brewed nokcha.
- 4Top with chilled soda water and stir gently once.
- 5Add honey or simple syrup if a touch of sweetness is desired, and finish with a twist of lemon or yuzu peel.
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