Madang is a Chicago-based Korean-American cocktail and café pop-up concept centered on reimagining nostalgic Korean flavors through thoughtful, ingredient-driven drinks. We love finding creative ways to introduce Korean ingredients and traditions with approachable cocktails.
Inspired by the nostalgic Korean banana milk, Banana Uyu is a creamy, tropical, shaken makgeolli cocktail based off of a Cariño. Here is an easy recipe to make at home.
Ingredients
2 oz El Dorado 8 Year Rum
2 oz El Dorado 8 Year Rum
1 oz Binggrae banana milk
¾ oz Yido Brews White Tiger Makgeolli
¼ oz Demerara syrup
¼ oz fresh lemon juice
¼ oz Yellow Chartreuse (optional)
1 bar spoonful Greek yogurt (5% milkfat)
Directions
Combine all ingredients in a cocktail shaker with ice. Shake vigorously until well chilled, then strain into a serving glass. Garnish with a dehydrated banana chip.
Madang’s next event is 7-10 p.m. Nov. 21 (Saturday) at Match | A, 1857 W. Chicago Ave. For the latest updates, check them out on Instagram.
