Makgulli, which is another name for "farmer's liquor," is a centuries-old Korean unfiltered grain alcohol, which is brewed to about 6 or 8 percent alcohol by volume using rice as its primary sugar source. It has a distinctive milky-white appearance and a sweet-and-sour flavor profile.
Far from the farm, makgulli has found its place in sophisticated urban bars. Affordable and easy to drink (without the morning-after headache!), it provides a complex probiotic effect owing to the presence of lactic acid bacteria and yeast. For a more youthful and palatable take on the traditional flavors of the milky wine, drink masters have given makgulli its sweetest, brightest taste yet by infusing it with a range of fruit flavors from strawberry and pineapple to kiwi and pomegranate, and more.
For our version of flavored makgulli, we tried flavoring it with matcha and hojicha for a wine beautiful in both color and taste.
1. Add your favorite tea powder to a bottle of store-bought makgulli, starting with 1 tsp of powder per 10 oz of makgulli. For a stronger taste and brighter color, just add more powder.
2. Combine together in a shaker or bottle, in the way you can make our coldbrew matcha.
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