An OG Soju Bomb is a vibrant cocktail that combines a shot of premium Korean soju with light beer, typically lager or pilsner, for a refreshing and lively drink.  This version highlights the clean taste of premium soju complemented by the crispness of the beer, with a hint of lime and fresh mint for added freshness.  Here's how to make it at home.

OG Soju Bomb

Available on specified days from 03:00 PM to 06:00 PM

Hoppy Hour Drinks & Tapas Specials

Fruity and tropical Don Q Coconut and Spiced Rums enriched with real coconut creme and melon liqueur laced with candied dried pineapple.

Liquid Dema-Cho

Make Me Somethin' Special

Fountain of Youth

Top-shelf imported Japanese yuzu orange infused sake blended with an Algalima Organic Margarita Mix shaken to perfection with a premium 100% Blue Agave Tequila.

Yuzu Sake Margarita

Grogu Verde organic red wine enhanced with sugars and spices with a hit of Fireball Cinnamon Whiskey.

Fire Spiked Sangria

Top-shelf imported Japanese yuzu orange infused sake blended with an Algalima Organic Margarita Mix shaken to perfection with 400 Conejos Mezcal.

Yuzu Sake Mezcal Margarita

Boulder Distillery Rose Gin with a hint of sweet citrus, creme of coconut, pineapple juice, butterfly pee and covered with whip cream and sprinkles.

Unicorn Fart

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Silly Rabbit

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Mile-High Iced Tea

Slightly tart, citrucy, and sweet Mai Tai with a Tokki secret twist. Made with Rum Bar Overproof Silver Jamaican Rum.

Mai Tokki

Soho Lychee Liqueur infused with a base of Botanika Elderflower and homemade syrup, with hand squeezed limes and fresh mint leaves.

Lychito

A Kimchee spice seasoning, infused with organic Algalima Organic Bloody Mary Mix, then crowned with a bouquet of salty chef medleys.

Bloody Kimchee

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Vodka and Botanika Elderflower infused melon liqueur with organic sweet and tart flavor with a hint of creme de coco.

Grogu

Creamy Carrot Cake

Choose your add-ons

Choose your broth

Choose your base

Ubu Fried Tofu Bites

Soft tofu coated with potato starch and tempura batter, deep-fried with a crispy outer shell and soaked in dashi stock.

Tsunami Tofu

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Gogi Lettuce Wraps

Stir Fried Kimchi

Place the shot glass and beer glass in the freezer for about 15 minutes to chill them before serving.

Chill Glasses

Fill the chilled beer glass with the light beer, leaving some space at the top for the soju shot.

Pour Light Beer

Carefully measure 1 cup of premium Korean Yubu soju and pour it into the chilled shot glass.

Pour Soju into Shot Glass

Once the soju shot is ready, drop the shot glass into the beer glass filled with beer. The soju will mix with the beer, creating a refreshing bomb drink.

Combine

For an extra touch, garnish with a lime wedge on the rim of the beer glass and add fresh mint leaves for aroma.

Add Garnish

Premium Korean Yubu Soju

Light Beer (e.g., Lager or Pilsner)

Chilled Shot Glass

Chilled Beer Glass

Lime Wedge

Fresh Mint Leaves

In a large pitcher, combine the lager beer, fresh lime juice, and agave syrup. Stir gently to mix all the ingredients.

Prepare the Drink

Tear the mint leaves gently and add them to the pitcher. Stir again for a refreshing minty flavor.

Add Mint

Pour the mixture into glasses filled with ice. Garnish with additional mint leaves if desired.

Serve

In a bowl, combine the chickpeas, olive oil, cumin powder, paprika, and salt. Mix until the chickpeas are well coated.

Prepare the Chickpeas

Spread the chickpeas on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes or until crispy.

Roast the Chickpeas

While the chickpeas are roasting, cut the pita bread into triangles and serve alongside the roasted chickpeas.

Prepare Pita Bread

Once the chickpeas are ready, serve them warm with crumbled feta cheese on top and pita bread on the side.

Serve with Feta

Lager Beer

Fresh Lime Juice

Agave Syrup

Mint Leaves

Chickpeas

Olive Oil

Cumin Powder

Paprika

Salt

Feta Cheese

Pita Bread

Collect all the ingredients listed above to ensure you have everything ready for preparation.

Gather Ingredients

Chill a cocktail glass by filling it with ice water for a few minutes, then empty the glass before pouring the drink.

Prepare the Glass

In a blender, add the Don Q Coconut Rum, Don Q Spiced Rum, Melon Liqueur, Coconut Cream, and Crushed Ice.

Combine Ingredients in Blender

Blend the mixture on high speed until smooth and creamy, ensuring all ingredients are well combined.

Blend Until Smooth

Carefully pour the blended mixture into the chilled cocktail glass.

Pour the Mixture

Garnish the top of the drink with the candied dried pineapple.

Add Candied Pineapple

Finally, add a fresh pineapple wedge and mint leaves for a beautiful presentation.

Garnish with Fresh Ingredients

Don Q Coconut Rum

Don Q Spiced Rum

Melon Liqueur

Coconut Cream

Candied Dried Pineapple

Crushed Ice

Fresh Pineapple Wedge

Gather all the ingredients and tools you will need: a cocktail shaker, jigger, strainer, and a glass.

Prepare the Ingredients

Using a juicer or reamer, extract fresh lemon juice until you have 1 oz.

Juice the Lemon

In a cocktail shaker, add 2 oz of vodka, 1 oz of gin, 1 oz of fresh lemon juice, and 0.5 oz of simple syrup.

Combine Ingredients in Shaker

Fill the shaker with ice, cover it tightly, and shake vigorously for about 15-20 seconds until well chilled.

Shake It Up

Fill a tall glass with ice and strain the mixture from the shaker into the glass.

Pour 3 oz of soda water over the cocktail to add a refreshing fizz.

Top with Soda Water

Garnish with fresh mint leaves and a lemon wheel on the rim of the glass. Serve immediately and enjoy!

Garnish and Serve

Vodka

Fresh Lemon Juice

Simple Syrup

Soda Water

Lemon Wheel

In a large fish bowl or punch bowl, pour in the light rum, vodka, blue curacao, pineapple juice, and coconut cream. Stir gently to combine the ingredients thoroughly.

Combine Base Ingredients

Add the crushed ice to the fish bowl, filling it to the top. This will chill the drink and keep it refreshing.

Add Ice

Toss in the fresh pineapple chunks, maraschino cherries, and sliced strawberries into the bowl. Gently mix to ensure the fruits are evenly distributed.

Add Fresh Fruits

Garnish the drink with mint sprigs and lemon slices on top for added aroma and decoration.

Garnish

Use a large ladle or a scoop to serve the Fountain of Youth into glasses. Make sure to include some of the fruit pieces in each serving.

Enjoy the refreshing and vibrant drink with friends, perfect for parties or special occasions!

Enjoy

Light Rum

Blue Curacao

Pineapple Juice

Fresh Pineapple Chunks

Maraschino Cherries

Sliced Strawberries

Mint Sprigs

Lemon Slices

Start by rimming your cocktail glass with lime juice. Dip the rim into a plate of salt to create a salted rim.

In a cocktail shaker, combine the yuzu infused sake, Algalima Organic Margarita Mix, premium blue agave tequila, and fresh lime juice.

Mix the Ingredients

Add ice cubes to the shaker. Secure the lid and shake vigorously for about 15-20 seconds until well chilled.

Strain the mixture into the prepared cocktail glass filled with fresh ice if desired.

Strain and Serve

Garnish with a slice of lime or yuzu peel on the rim and serve immediately. Enjoy your refreshing Yuzu Sake Margarita!

Garnish and Enjoy

Yuzu infused sake

Algalima Organic Margarita Mix

Premium 100% Blue Agave Tequila

Fresh lime juice

Salt (for rimming glass)

Ice cubes

In a large pitcher, pour in the 750 ml of Grogu Verde organic red wine. Add 1 cup of granulated sugar and 1 cup of orange juice. Stir until the sugar is fully dissolved.

Combine the Wine and Sweeteners

Add 2 cinnamon sticks, 5 whole cloves, and 2 star anise to the pitcher. Stir gently to combine the spices with the wine base.

Add Spices

Pour in 120 ml of Fireball Cinnamon Whiskey into the mixture. Stir well to ensure that the whiskey is evenly distributed.

Incorporate Fireball

Slice 1 orange, 1 lemon, and 1 apple into thin wedges. Add the fruit slices to the pitcher, gently pressing them down to release their juices.

Slice the Fruits

Cover the pitcher with plastic wrap or a lid and refrigerate for at least 2 hours to allow the flavors to meld.

Chill the Sangria

Serve the sangria over ice in glasses, garnished with fresh mint leaves from the bunch. Enjoy your Fire Spiked Sangria!

Grogu Verde organic red wine

Granulated sugar

Orange juice

Cinnamon sticks

Whole cloves

Star anise

Fireball Cinnamon Whiskey

Oranges

Lemons

Apples

Fresh mint leaves

Begin by preparing your glass. Rub a lime wedge around the rim of a chilled rocks glass to moisten it. Dip the rim into salt until evenly coated. Set aside.

In a cocktail shaker, combine the yuzu orange infused sake, Algalima Organic Margarita Mix, and 400 Conejos Mezcal.

Combine Ingredients

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake

Strain the mixture into the prepared rocks glass filled with fresh ice.

Garnish your cocktail with a slice of yuzu on the rim and serve with the lime wedge on the side.

Yuzu orange infused sake

400 Conejos Mezcal

Lime wedge

Yuzu slice (for garnish)

Steep 1 teaspoon of butterfly pea flowers in hot water for 5 minutes. Strain and let cool.

Prepare Butterfly Pea Flower Tea

In a cocktail shaker filled with ice, combine the Boulder Distillery Rose Gin, pineapple juice, and creme of coconut. Shake well for about 15 seconds.

Mix the Base Ingredients

In a tall glass, pour the gin mixture over ice. Slowly add the cooled butterfly pea flower tea to create a layered effect.

Combine and Layer

Top the drink with whipped cream and sprinkle with colorful sprinkles for a whimsical touch.

Add Toppings

Boulder Distillery Rose Gin

Creme of Coconut

Butterfly Pea Flower Tea

Whipped Cream

Sprinkles

In a blender, combine the pineapple juice, coconut cream, white rum, and ice cubes. Blend until smooth and creamy.

Og Soju Bomb