One of our favorite parts of fall and winter is indulging in warm and comforting drinks.
And with persimmon fruits being abundant during this time of year, we have the perfect recipe for a delightful and unique cocktail – Sujeonggwa Shochu Punch!
Sujeonggwa Shochu Punch is a modern cockail twist on the traditional Korean cinnamon tea known as sujeonggwa. By infusing the sweet and spicy flavors of sujeonggwa into a refreshing cocktail, this drink balances the familiar comfort of warm cinnamon tea with the excitement of a cocktail.
This simple recipe is bound to become a part of your holiday customs!
With this easy recipe, you can whip up this delicious Sujeonggwa Shochu Punch with no difficulties. This drink is simple to prepare in advance and it is easy to increase the recipe so you can cater to a large group at your next holiday event or cozy date night at home.
We made this punch when we hosted our friends for a festive gingerbread house decorating night and it was a huge hit! Its unique combination of flavors and festive presentation made it the perfect drink to complement the holiday spirit.
Keep reading to learn how to make your own Sujeonggwa Shochu Punch and impress your friends and family with this unexpected cocktail!
This post may contain affiliate links. For alcohol-related content, you must be of legal drinking age. Drink responsibly and at your own risk. Please read our disclaimer policy for details. As an Amazon Associate we earn from qualifying purchases.
Get $20 of Grocery Credit for Weee! Grocery App
Table of Contents
- The Origins and Significance of Sujeonggwa
- What does Sujeonggwa Taste Like?
- Turning Traditional Sujeonggwa into a Modern Cocktail
- Ingredients
- Recipe: How to Make Sujeonggwa at Home
- Serving Suggestions for Your Sujeonggwa Cocktail
- Storage and Make Ahead Tips for Sujeonggwa Shochu Punch
- Final Thoughts
- More Recipes You'll Love
- References & Further Reading
The Origins and Significance of Sujeonggwa
Sujeonggwa is a traditional Korean beverage that has been enjoyed for centuries.
Dating back to the Joseon Dynasty in the 1800’s, it is said to have first been created by royal court ladies as a medicinal drink.
By the early 1900’s, dried persimmon was added to the drink and it started being served as a celebratory beverage during special occasions and holidays.
Nowadays, sujeonggwa is enjoyed year-round, iced or hot, as a refreshing and comforting beverage, but especially during the colder months.
What does Sujeonggwa Taste Like?
Sujeonggwa has a unique and complex flavor profile because it combines the warmth of cinnamon with the bright and tangy taste of ginger.
With the addition of brown sugar and dried persimmons, Sujeonggwa becomes a sweet and spicy tea that is both soothing and invigorating.
It is usually served cold, yet the warmth of the cinnamon and ginger flavors still come through.
Turning Traditional Sujeonggwa into a Modern Cocktail
We were inspired to turn traditional Sujeonggwa into a modern cocktail by infusing it with shochu, a popular Japanese distilled spirit.
Shochu is a versatile spirit that can be made from various ingredients such as barley, sweet potatoes, or rice.
For this Sujeonggwa Shochu Punch, we recommend using a rice-based shochu like Iichiko Silhouette because it has a clean and subtle flavor that pairs well with the flavors of sujeonggwa.
This recipe concept began when we started going to shochu events in our local area. These events included talks and tasting sessions that taught us about shochu.
As Asian Americans working in the food and beverage space, we wanted to understand more about this spirit and its potential in American culture.
While shochu isn’t widely known yet in the US, we’ve been putting effort into introducing it to our friends and followers as a distinctive and adaptable ingredient!
We aimed to craft a cocktail that pays tribute to the essence of Sujeonggwa with an innovative touch.
By crafting a truly distinct and Asian American cocktail, we hope to elevate awareness and admiration for both Sujeonggwa and shochu while making our mark in Asian American history.
In many ways, this cocktail symbolizes the merging of cultures and harmonizing traditional and contemporary aspects into something that feels both comforting yet thrilling.
Ingredients
Sujeonggwa (cinnamon tea)
- ¼ cup ginger peeled and sliced
- 2 sticks cassia cinnamon
- 4 cups water
- ¼ cup brown sugar
- 2 dried persimmons stems removed, cut in half or quarters
Sujeonggwa Punch (one serving)
- 4 oz sujeonggwa (cinnamon tea)
- 2 oz Iichiko Silhouette (rice-based shochu)
- ice
- pine nuts for garnish
- 1 piece soaked persimmon
Note 1. You can find dried persimmon and the other recipe ingredients at your local asian market. Dried persimmon can be tricky to find, however we easily ordered them through Weee! Asian Grocery App.
If you can’t find any dried persimmons, you can substitute it with dried jujube (Chinese dates.)
Recipe: How to Make Sujeonggwa at Home
Note 2. Need a large batch for many guests? Multiply the recipe and make the tea 1-2 days ahead of time. When guests arrive you can finish assembly within minutes in a punch bowl or drink server. We recommend stirring it occasionally during your event so the shochu remains evenly mixed.
Make Sujeonggwa (cinnamon tea)
- Bring water to a steady boil. Add cinnamon and ginger and boil for 40 minutes or until the liquid volume has reduced by half.
- Turn off the heat. Discard the cinnamon and ginger with a strainer.
- Add brown sugar and stir to dissolve.
- Let it cool to room temp for about an hour.
- Add persimmons to the tea. Chill in the refrigerator in an airtight container for 2 hours-overnight.
Assemble the cocktail
- Place a piece of persimmon in a coupe glass.
- In a cocktail mixing glass, combine tea, shochu, and ice. Stir for 10 seconds. Strain into the glass.
- Garnish with pine nuts.
Serving Suggestions for Your Sujeonggwa Cocktail
To serve your Sujeonggwa Shochu Punch, we recommend using a chilled coupe glass.
You may strain it into the glass for a neat presentation, or serve it as an iced beverage if you want it extra chilled.
For each guest, garnish the cocktail with pine nuts and add in a piece of persimmon on a cocktail pick for a touch of elegance.
You can enjoy Sujeonggwa Shochu Punch at the end of a meal for a refreshing and unique digestif or dessert beverage.
Additionally, you can also pair your Sujeonggwa cocktail with a variety of dishes.
This drink will soothe your senses with its lovely combination of flavors and can complement both sweet and savory dishes. Try it with Korean barbeque, grilled dishes such as pork or beef, or winter soups and stews.
Montex 6 Pcs Ribbed Coupe Glasses, 7.5 oz
Storage and Make Ahead Tips for Sujeonggwa Shochu Punch
Sujeonggwa Shochu Punch can be prepared ahead of time and stored in the refrigerator so you can conveniently enjoy them whenever you desire.
We recommend making the tea in advance, then combining it with shochu when you are ready to serve.
To store Sujeonggwa, keep it in an airtight container in the refrigerator for at least 2 hours before serving.
The persimmon needs this time to soak up the tea and also meld its flavors with the other ingredients. You can store the drink for up to 2 days in the refrigerator.
Final Thoughts
Enjoy this cozy and unique Sujeonggwa cocktail punch, infused with the flavors of Korean cinnamon tea and rice-based shochu. Make a batch ahead of your next hosting event or intimate gathering and impress your guests with this fusion of traditional Korean beverage and contemporary cocktail!
Our Place
Exclusively for Sporks, get a 10% discount and check out our detailed product review!
We hope you enjoy this recipe! Share your creations on Instagram and tag us @itsforkandspoon!
Sujeonggwa Shochu Punch
Equipment
Ingredients
Sujeonggwa (cinnamon tea)
- ¼ cup ginger peeled and sliced
- 2 sticks cassia cinnamon
- 4 cups water
- ¼ cup brown sugar
- 2 dried persimmons stems removed, cut in half or quarters
Sujeonggwa Punch (one serving)
- 4 oz sujeonggwa (cinnamon tea)
- 2 oz Iichiko Silhouette (rice-based shochu)
- ice
- pine nuts for garnish
- 1 piece soaked persimmon
Instructions
Make Sujeonggwa (cinnamon tea)
- Bring water to a steady boil. Add cinnamon and ginger and boil for 40 minutes or until the liquid volume has reduced by half.
- Turn off the heat. Discard the cinnamon and ginger with a strainer.
- Add brown sugar and stir to dissolve.
- Let it cool to room temp for about an hour.
- Add persimmons to the tea. Chill in the refrigerator in an airtight container for 2 hours-overnight.
Assemble the cocktail
- Place a piece of persimmon in a coupe glass.
- In a cocktail mixing glass, combine tea, shochu, and ice. Stir for 10 seconds. Strain into the glass.
- Garnish with pine nuts.
Notes
Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0
Click here to review our Content Permissions Policy.More Recipes You’ll Love
References & Further Reading
https://www.orientalmart.co.uk/blog/korean-cinnamon-punch
Leave a Reply