I first discovered the magic of a Bokbunja Cocktail at a friend’s summer barbecue last year, when someone handed me a glass brimming with ice, a deep purple fizz, and a sprig of mint sticking out the top. I’d never even heard of bokbunja wine before that night, but after my first sip I was hooked – sweet, tart, a bit mysterious, and somehow both refreshing and cozy. Since then, I’ve made it my signature drink anytime I want to impress guests without spending all night behind the bar.
Bokbunja (Korean black raspberry wine) itself feels like a bit of a secret outside Korea, but in my kitchen it quickly became a staple. The wine has this rich, jammy character – think blackberry jam with a grown-up twist and just enough funk to make things interesting. One thing I love about it is its versatility: in July, I’ll load my cocktail with crushed ice and extra sparkling water for a cooling spritz, but in winter, I dial back the ice and sometimes even add a cinnamon stick or a star anise pod for a subtle spicy warmth.
Strength & Profile
Note: You can tap on flavors, occasions, and feels to view more similar cocktail recipes.
There’s a kind of low-key health halo to bokbunja, too, if you ask any Korean auntie. Supposedly it’s good for vitality and, if you believe local folklore, certain “manly” attributes – which has made for more than a few jokes at dinner parties when someone asks what’s in their glass. In any case, it definitely livens up the atmosphere.
Ingredients & Glassware
- 3 oz bokbunja wine
- 2 oz sparkling water
- 0.5 oz freshly squeezed lemon juice
- 0.5 oz simple syrup (adjust to taste)
- 1 cup ice
- Fresh mint (for garnish)
I recommend a tall highball glass just to show off the gorgeous color – something about that inky purple makes even a Tuesday night feel festive. If I’m feeling fancy, I’ll freeze my glasses beforehand so they get frosty.
How I Make My Bokbunja Cocktail
- Start with plenty of ice in a shaker – seriously, don’t skimp. Cold is half the battle.
- Pour in the bokbunja, lemon juice, and simple syrup.
- Shake hard for about 15 seconds, until the outside of the shaker looks frosty.
- Fill your highball glass with fresh ice.
- Strain the mix into the glass.
- Top with sparkling water and give it a gentle stir (not too violent – you don’t want to lose the fizz).
- Slap a sprig of fresh mint between your palms to wake it up, then drop it on top.
When I’ve got friends over who don’t drink, I sub the bokbunja wine with a blend of grape juice and a dash of tart cherry juice. It’s not a dead ringer but comes surprisingly close! And when I’m minding my sugar intake, I’ll cut the simple syrup in half and maybe sneak in a splash of monk fruit sweetener. Nobody complains.
This cocktail pairs especially well with food – Korean barbecue is the obvious move (the sweet-tart cuts through rich, savory flavors like magic), but I’ve served it with cheese plates (hello, brie and sharp cheddar) and even watermelon-feta salad. Last time, the sweet-savory-acid combo was a huge hit.
A Few Tips and Tweaks I’ve Learned:
- Pop your glasses in the freezer for 10 minutes before serving. Little extra effort, much more fancy.
- Use the freshest mint you can find – flavor and aroma really matter here.
- Taste your bokbunja first: some bottles are much sweeter than others. Adjust your simple syrup accordingly so you don’t end up with a sugar bomb.
I get bored quickly, so I riff on the recipe all the time. I’ve swapped in lime juice for the lemon when I want a sharper bite, tried elderflower tonic instead of sparkling water for a floral note, and sometimes I add a splash of pomegranate juice for bonus antioxidants.
My latest favorite is the Bokbunja Fizz: add one egg white to the shaker, “dry shake” without ice for 20 seconds, then shake again with ice. The result? A velvety foam cap on the drink – it looks and feels far fancier than it is.
For brunches, I switch gears with a Bokbunja Spritz: equal parts bokbunja wine and prosecco (or cava), splash of soda, and a slice of orange on top. It’s dangerously easy drinking.
If you ever get your hands on fresh bokbunja berries (or even black raspberries), try muddling a few in the bottom of your glass before building the drink as usual. The burst of fresh berry elevates it to another level.
More than any ingredient tweak or garnish trick, I’ve realized that the biggest secret is just finding a really good bottle of bokbunja wine. The difference between budget and premium bottles can be dramatic – if you can splurge for the traditional Korean brands, do it. It’s what makes this cocktail shine and keeps me coming back, season after season.
