Momojein Introduces Homemade Korean Fruit Enzyme Cocktails

Momojein Introduces Homemade Korean Fruit Enzyme Cocktails

Brought to you by:   Foodie  Foodie  | over 1 year  ago

Cocktails that scream Korea through and through

If you haven't noticed, we're solid fans of Momojein's creative and well-executed Korean cuisine. Giving us another reason to love the spot, the restaurant has just launched a bar menu that features an incredibly exciting drink found nowhere else in the city, the Korean fruit enzyme cocktail.


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Moju ($98): makgeolli, amaretto, moonbaesool, homemade ginger enzyme, egg white, cinnamon


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Jeju Island iced tea ($118): gosorisul from Jeju Island, gold rum, gin, tequila, Osulloc tangerine tea from Jeju Island, homemade lemon and grapefruit enzymes


They cocktails are made with house-fermented fruit enzymes that keep the fruits' natural colour and taste along with their health benefits. The enzymes are prepared using fresh fruits sliced evenly, laid out in a glass container and then topped with sugar. These containers filled with layers of fruit and sugar are placed in a cool and dry environment to be left to ferment for 3–12 months. The resulting enzymes are then blended with Korean liquors, Korean soju and makegolli (Korean rice wine) to create concoctions that practically scream Korea.


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Seven types of fruit enzymes are on offer: pineapple, grapefruit, lemon, cherry, ginger, green grape and pomegranate. Beer lovers can go for fruit enzyme pints too.


23/F, QRE Plaza, 202 Queen’s Road East, Wanchai, 2789 1949


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