The Speakeasy In the First Place…
Jul 4, 2025
Haera Shin, former beverage director of Momofuku, is back on the scene, opening a new bar in New Orleans and diving deep into the world of Korean cocktail culture. She reveals the rich traditions of Korean drinking beyond just soju and discusses their unique rituals. The chat spans her journey from marketing to mixology, the challenges in the beverage industry, and her upcoming book, 'Korean Cocktails.' Plus, they tackle the evolving drinking habits of Gen Z—are they really drinking less? Haera's passion makes this conversation a must-listen!
AI Snips
Chapters
Transcript
Episode notes
Korean Soju Drinking Rituals
- Korean soju drinking culture revolves around communal rituals and respect for social hierarchies like age and gender.
- The drinking progresses through "first place," "second place," and "third place" to extend socializing across multiple locations.
Uniqueness of Korean Spirits
- Korean spirits like soju are uniquely tied to their native ingredients and traditional fermentation starters, unlike sake.
- Nuruk starter in Korea includes yeast and bacteria, creating a distinctly regional spirit with a long uninterrupted history.
Haera's Journey to Bartender
- Haera recalled bartending to support herself and rediscovering passion for Korean culture through spirits.
- Learning from mentors about bourbon inspired her to explore and promote Korean drinks more seriously.