An ode to South Korea’s Menge Village, the rural location where the grain-to-glass wheat soju Jinmaek is distilled, this Moscow mule riff swaps out the traditional vodka and ginger beer for soju and ginger kombucha. This recipe is a simplified version of the one served at modern zero-waste cocktail bar Zest in Seoul, where owner Demie Kim makes his own ’booch and a ­citrus stock from spent lemon and lime husks. You can find Jinmaek Soju online at Woorisoul.