Jeju Negroni

Name: Jeju Negroni
Prep time: PT0D0H0M
Cook time: PT0D0H5M
Total time: PT0D0H5M
Yield: 1 cocktail
Ingredients: 6½ oz. Gosorisul, or other high-proof soju; 2 tsp. coarsely chopped dried mandarin or orange peel; 2 tsp. coarsely chopped dried Solomon’s seal root; 1 oz. Campari; 1 oz. sweet vermouth; 1 fresh orange peel strip, for garnish

This South Korean rendition of the beloved Italian cocktail swaps out the gin for citrus- and tea-infused soju.

Serves
1 cocktail
Time
5 minutes, plus infusing

MATTY YANGWOO KIM

By Byung-jin Lim

Published on October 27, 2025

Bar Cham owner Byung-jin Lim reimagines the classic Negroni with soju, infusing Korea’s national spirit with two other local ingredients: aromatic, pleasantly bitter dried mandarin peel and nutty, toasty Solomon’s seal root. You can find the dried citrus and Solomon’s seal, which is often sold as a tea, at Asian markets and online. While the name of the drink is a nod to Jeju Island’s specialty millet soju, Gosorisul, feel free to substitute with any soju that’s around 40 percent alcohol by volume.

Featured in “In South Korea, a Craft Soju Boom Preserves the Past” by Frances Kim in the Spring/Summer 2025 issue. See more recipes and stories from Issue 204.

Ingredients

6½ oz. Gosorisul, or other high-proof soju
2 tsp. coarsely chopped dried mandarin or orange peel
2 tsp. coarsely chopped dried Solomon’s seal root
1 oz. Campari
1 oz. sweet vermouth
1 fresh orange peel strip, for garnish

Instructions

Step 1

To a 16-ounce jar, add the soju, mandarin peel, and Solomon’s seal. Cover and set aside at room temperature to infuse for 24 hours.

Step 2

Place a fine-mesh strainer over a small bowl and strain the soju. Discard the solids. (In a sealed glass jar, the infused soju can be stored at room temperature for up to 1 year.)

Step 3

To a mixing glass filled with ice, add the Campari, vermouth, and 1 ounce of the infused soju and stir until thoroughly chilled, about 30 seconds. (Reserve the remaining soju for another use.) Strain into a rocks glass over a large ice cube. Garnish with the orange peel and serve.

To a 16-ounce jar, add the soju, mandarin peel, and Solomon’s seal. Cover and set aside at room temperature to infuse for 24 hours.
Place a fine-mesh strainer over a small bowl and strain the soju. Discard the solids. (In a sealed glass jar, the infused soju can be stored at room temperature for up to 1 year.)
To a mixing glass filled with ice, add the Campari, vermouth, and 1 ounce of the infused soju and stir until thoroughly chilled, about 30 seconds. (Reserve the remaining soju for another use.) Strain into a rocks glass over a large ice cube. Garnish with the orange peel and serve.