Unwind to the taste of this mouth-watering cocktail by Ming Tsai.


  • 1 sprig fresh thyme

  • 1 lemon wedge

  • 3 1/2 ounces soju

  • 1 teaspoon ginger syrup*

  • ice

  • Thyme skewer with small lemon wedge for garnish

  • *Ginger Syrup:

  • 2 cups sugar

  • 2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)

  • 2 cups water


  • 1.

    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::

  • 1.

    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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