Most South Koreans are familiar with somaek – a humble, almost ritualistic pairing of soju and beer, long the backbone of social drinking in the country. Affordable and commonplace, it is often the default choice for everything from barbecue gatherings to post-work dinners with colleagues.
It is also the favourite “cocktail” of Uno Jang, winner of the Bartenders’ Bartender Award at last year’s World’s 50 Best Bars awards – the only category voted for by bartenders themselves – and the creative director of Singaporean hospitality company Jigger & Pony Group.
It is, in every sense, ordinary, but in the best way. What would that look like in a high-end cocktail bar?
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