Go Back
–+ servings

Sujeonggwa Shochu Punch

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!
No ratings yet
Print Follow Us Pin Share on Facebook
Course: Drinks
Cuisine: American, Asian, Japanese, Korean
Keyword: alcoholic, cocktail, fall drinks, fuyu persimmon, holiday, party ideas, winter
Prep Time: 5 minutes
Cook Time: 40 minutes
Cooling Time: 3 hours
Servings: 4

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

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 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.)
 
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.
Did you make this recipe?Mention @itsforkandspoon or tag #itsforkandspoon!

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.