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Soju - Page 2

post #16 of 21
9/12/07 at 10:11pm
Soju is often referred to as Korean vodka because it is made with sweet potatoes, even though it isn't as strong (22%? I think so) I often drink it with red bull as I find it a bit strong to enjoy on its own
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post #17 of 21
9/12/07 at 10:28pm
If it's really that bad you can filter it through a charcoal water filter. This actually works, we did it in college with terrible store brand vodka and tequila that came in plastic bottles. After a few filterings, it made it pretty decent.
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post #18 of 21
9/13/07 at 4:06pm
Just go get a few additional bottles and drink it very cold in small shots with a bunch of friends. The BBQ might be a good occasion.
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post #19 of 21
9/17/07 at 5:35am
This stuff is insufferable, but it's the only thing my girlfriend will drink without passing out in five minutes.
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post #20 of 21
9/17/07 at 5:48am
For a lighter taste, mix it with sugar and your favorite flavor of Kool-Aid for what Koreans call a "soju cocktail." I'm partial to grape soju, myself.

Brian
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post #21 of 21
9/19/07 at 1:05pm
Soju was originally made from sweet potatoes, back when liquoring-up was a homespun affair. The good stuff - usually from Andong - still is sweet-potato-licious (and focking expensive). That bottle of Jinro, though, is hwa-hak-ju, my friend...pure concentrated chemical goodness from corporate Korea.

Drink it with barbecue anything, or try it with some of the freshest tuna sashimi you can purchase without violating existing sanitation codes. Make sure to drink it straight, partner, none of this mixing, cocktail cockery. And when you down it, shout "com-bae" as loud as you possibly can.

Humperdink
- currently drunk on soju
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