Little Sister: A Tomato Soju Cocktail - Imbibe Magazine Subscribe + Save

Little Sister: A Tomato Soju Cocktail

At Katherine New York, Angel’s Share alum Shigefumi “Shige” Kabashima created this tomato soju cocktail for the bar owner’s wife for whom the bar was named and who is a fan of tomatoes. The clarified orange-hued concoction is a refreshing and unique sip featuring clean umami flavors.


  • 2 oz. tomato soju
  • 1 1/2 oz. tomato water
  • 1 tsp. tomato jam
  • 1/4 oz. fresh lemon juice
  • 1 tsp. simple syrup
  • 1 small pinch red Alaea salt
  • ____________________
  • 17 oz. Korean soju
  • 3/4 oz. sun-dried tomatoes
  • ____________________
  • 2 lb tomatoes
  • pinch of salt
  • ____________________
  • 28 1/4 oz. plum tomatoes 
  • 1 1/2 cups sugar 
  • 1 Tbsp. salt
  • 1 Tbsp. fresh lemon juice
  • Tools:shaker, strainer
  • Glass:rocks
  • Garnish:thin dehydrated tomato slice


Add all of the ingredients with ice to a shaker and shake to combine. Finely strain the mixture using a coffee filter into a rocks glass with ice. Garnish.

Tomato SojuCombine the soju and sun-dried tomatoes in a non-reactive container. Let these infuse for 3 to 5 days until the desired flavor is achieved. Strain out the solids using a coffee filter and store in the refrigerator. It will last for 1 month in the refrigerator.

Tomato WaterClean and quarter the tomatoes and add them to a blender with a pinch of salt. Blend until smooth and no large pieces remain. Strain the tomato liquid through a coffee filter until it strains clear. This mixture will last for a week in the refrigerator.

Tomato JamClean and dice the plum tomatoes and cook them under medium heat. When the tomatoes are simmering, add in the sugar and salt. Cook the mixture down until jam consistency is achieved. Add in the lemon juice to finish. The jam will last for a week in the refrigerator.

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