We finally made it to Anju. Not only does this Korean small plates restaurant on 17th Ave. S.W. have tasty bites to eat (the Crispy Tofu is amazing!), the cocktails are good, too. Many have an Asian bent, thanks to the use of ingredients such as black sesame syrup, yujacha (a Korean citrus tea) and ginseng bitters.
I loved The Hall of Fame, a bourbon-based cocktail with lemon juice, dry curaçao and Yellow Chartreuse. The game changer is the Korean Plum Syrup; it adds a unique sweet flavour that rounds out the drink. It’s a bit complicated to make at home (recipe below), but now you know where to order it!
The Hall of Fame
- 1.5 oz bourbon
- .5 oz dry curaçao
- .25 oz Yellow Chartreuse
- .5 oz fresh lemon juice
- .75 oz Korean Plum Syrup*
- Lemon twist garnish
Method: Combine ingredients in a cocktail shaker, shake with ice and strain into a coupe glass. Garnish with a lemon twist.
*Korean Plum Syrup
- Korean plum tea (available at Korean markets)
- 1 cup hot water
- 1 cup marmalade-like jam (available at Korean markets)
Method: Steep tea in hot water. Add jam and combine until a syrup-like consistency is achieved (you may have to add a bit more hot water).
— Recipe courtesy Anju