Seoul Parasol

2 bottles soju (350 ml each)

1 20-oz can lychees

1/2 cucumber

Slice cucumber thinly and let macerate in soju for at least 6 hours. Strain soju and add syrup from canned lychees, starting with 6 oz and adding to taste. (This will vary depending on the quality of soju, but you’ll likely need more than 6 oz.)

Serve in chilled sake cups or rice bowls, garnished with a lychee fruit.

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