Maksa is what you get when you mix makgeolli with cider (Korean-style soda). The rich, subtly sweet body of makgeolli meets the sharp fizz of cider, making for a much smoother, more refreshing sip. At Korean bars, it's customary to make a batch in a kettle and share it around.
From Heavy to Refreshing
The distinctively heavy, tangy flavor of makgeolli turns lighter and crisper once it meets the strong fizz of cider. The alcohol content drops too, so it's easy to drink — a favorite for those who can't handle strong liquor, or for cooling off on a summer day.
How to Make It
1. Shake the bottle of makgeolli well before opening 2. Pour about 7 parts makgeolli into a kettle 3. Add about 3 parts cider 4. Close the lid and gently shake the kettle, or stir with a long spoon to mix 5. Pour into individual glasses and share
Tips
A ratio of about 7 parts makgeolli to 3 parts cider works well — for something even more refreshing, try adding a bit more cider Making it in a kettle is great for sharing among a group, letting you fully experience the vibe of a Korean drinking gathering The colder it is, the more refreshing it tastes, so it's best to use pre-chilled ingredients rather than adding ice
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