Unwind to the taste of this mouth-watering cocktail by Ming Tsai.
In a glass, muddle together thyme sprig and lemon. Pour soju over muddle ingredients, add syrup and shake with ice. Strain into a martini glass and garnish with thyme-lemon skewer.
To make the ginger syrup::
In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half. Syrup should hold a line of a plate. Strain ginger pieces out and reserve syrup.
Ginger Syrup Trick: toss dried ginger in sugar, bake at 200 degrees until dried thru, about 4 hours and voila-ginger candy
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