June Gloom finally appears to be lifting, which means it’s officially time to start the summer tradition of day drinking on a sunny patio with your besties.
Ofc, that sunny patio doesn’t have to be at a restaurant—or really even a patio at all. (It’s the vibe, not the requirement.) Sometimes, the best hangs are in your backyard around a picnic table or on your BFF’s apartment balcony.
And we’ve got the perfect bevvie for such days: the Khee Spritz.
A play on the classic Italian Aperol Spritz, this recipe uses Khee Premium Soju instead of prosecco for an unexpected twist.
The brand was created and founded by Eva Chow. Eva set out to share her Korean heritage with the world by making soju the traditional way, distilled from 100% rice and using natural rock water collected from 150 meters underground. Free of gluten and additives, Khee Soju’s clean, mild taste makes it exceptionally versatile. You can substitute it for most clear alcohols in recipes.
The Khee Spritz is light, refreshing, and—perhaps most importantly for us amateur bartenders—simple to make. Literally, you just combine the ingredients in a wine glass (we highly recommend choosing an outdoor-friendly material), add sparkling soda water, and garnish with citrus if you’re feeling fancy.
Keep scrolling for the recipe.
*This post is a paid partnership with Khee Soju*
Show us how you recreate (or modify) this delicious recipe and use hashtag #poosh for a chance to be featured on our social.
