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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!
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Prep Time 5 minutes
Cook Time 40 minutes
Cooling Time 3 hours
Servings: 4
Course: Drinks
Cuisine: American, Asian, Japanese, Korean
Ingredients Equipment Method Notes

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

Equipment

  • Our Place Mini Pot
  • fine mesh strainer
  • large beverage pitcher
  • Our Place Everyday Chefs Knife
  • Our Place Cutting Board
  • Y-peeler
  • ribbed coupe glass
  • cocktail mixing glass
  • cocktail strainer

Method
 

Make Sujeonggwa (cinnamon tea)
  1. Bring water to a steady boil. Add cinnamon and ginger and boil for 40 minutes or until the liquid volume has reduced by half.
  2. Turn off the heat. Discard the cinnamon and ginger with a strainer.
  3. Add brown sugar and stir to dissolve.
  4. Let it cool to room temp for about an hour.
  5. Add persimmons to the tea. Chill in the refrigerator in an airtight container for 2 hours-overnight.
Assemble the cocktail
  1. Place a piece of persimmon in a coupe glass.
  2. In a cocktail mixing glass, combine tea, shochu, and ice. Stir for 10 seconds. Strain into the glass.
  3. 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.