Enlarge Credit: Laura Sant I've been dying to eat at Hooni Kim's Michelin star-rated Korean restaurant since I first heard the hype—I grew up eating traditional Korean food, so I could not wait to try the dishes from one of the first Korean restaurants to garner such acclaim. When I finally got the chance to taste his food at
Danji, I found myself more excited about the drink options than what I was about to eat. That's not to say that I did not enjoy the food (it was fantastic), but when I saw that the menu listed a cocktail made with su jung kwa, a traditional Korean cinnamon tea, and rye whiskey, I knew before it had even touched my lips that I had just discovered my new favorite cocktail.
Su jung kwa tea is a common after dinner drink, which is usually served as a dessert. I remember trying it for the first time after a meal of cold buckwheat noodles and grilled marinated beef and instantly falling in love with its delicate balance of mouth numbing spiciness and natural sweetness. In Danji's su jung kwa cocktail, both the tea and the rye whiskey have sweet and spicy notes that meld together perfectly on your palate, while the added aroma of the orange and bitters revives your olfactories, bringing everything to life. If you're looking for something to warm you up on a cold night after a hearty meal, the su jung kwa is a perfect choice.
See the recipe for Su Jung Kwa » 
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