What can make you feel better, maybe if #H50 is serving up a little comfort food.

When things have you under the weather and feeling down, there are many types of foods that have been shown to improve happiness, guess that is why they are called comfort foods.  

Comfort foods have a psychological benefit, they can conjurer up memories of days gone by.  For example if your mom's chocolate layer cake cheered you up when you were younger, replicating that recipe will help brighten your spirits on the darkest day.   I know these are for the most part the foods we eat on special occasions and not everyday since they are not healthy (reproducing a healthy version may be a blog for another day) but they do what they are meant to do, provide comfort when needed,  which, in the long run, that is what we are seeking.   

Grandma's  Chicken Soup

When you're not feeling good who doesn't love a nice bowl of

chicken soup.  It really does nourish the heart and soul. The main ingredient to this recipe, besides the chicken, of course is your love.  My grandmother always made soup when ever I felt the least bit ill, and when I did not live at home I took my containers to go so I could freeze them.  

3 cups cooked chicken, cubed 

4 cups chicken broth

3 cups water

6 large carrots, cubed

4 stalks celery, chopped 

3 small onions, quartered

1 tsp kosher salt

1 Tbsp italian seasoning

2 tsp chicken base, optional (to taste)

fresh cracked pepper to taste

12 oz egg noodles, uncooked

1. In a large pot, add chicken broth, warm chicken broth over medium heat. 
2. When broth has warmed, add water, vegetables, cubed chicken, seasonings, and chicken base if needed. Bring to a gentle boil for 5 minutes, reduce heat and simmer for 25 minutes.
3. Add 12 ounces egg noodles, stir in. Continue to simmer for 10 minutes, noodles will be just about done. Remove from heat & allow to sit for 5 minutes. This allows the noodles to complete cooking.  Serve with crackers, or fresh bread. This soup freezes well for later use.

Creamy Mac 'n' Cheese with 

Ham and Tomatoes

What screams comfort any better than mac & cheese, well maybe this twist on the classic, creamy macaroni and cheese flavored with diced ham and tomatoes.

1/2 tsp baking soda

2 Cup shredded sharp Cheddar cheese 

3 Tbsp butter

3 Tbsp all-purpose flour

1-14.5 oz can  petite diced tomatoes, drained

1 cup whole milk

non-Stick Cooking Spray

8 oz  elbow macaroni, uncooked

2 Cup fully cooked lean ham, chopped 

1/4 tsp salt

1/8 tsp ground black pepper

1. Preheat oven to 375°F. Spray 8x8-inch baking dish with cooking spray. Cook macaroni according to package directions. Combine tomatoes and baking soda in medium bowl; set aside.
2. Melt butter in large saucepan over medium-low heat while pasta is cooking. Stir in flour; gradually add milk, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring frequently. 
3. Add cheese; stir until melted. Add tomatoes to cheese mixture; blend well. Drain macaroni; add to saucepan. Stir in ham, salt and pepper. Transfer to prepared baking dish.
4. Bake, uncovered, 20 minutes, or until lightly browned.

Chili and Cornbread

This is a rather unique two-in-one dish that is perfect for the family, or if your entertaining a crowd.  Mexican-inspired chili couples with tender golden cornbread laced with jalapeños.  This is comfort on so many levels.

1 lb lean ground beef

1 packet taco or chili seasoning mix

2 -8 oz cans tomato sauce

1 -15 1/4 oz can whole-kernel corn, drained

1 -15 oz can black beans, rinsed and drained

1-12 oz  can  evaporated milk, divided

2- 8.5 oz boxes corn muffin mix

2 large eggs

1- 4 oz can  diced green chilies, undrained

1- 1/2 cups shredded cheddar cheese, divided

1. Preheat oven to 400° F. Grease 13 x 9-inch baking dish.
2. In large skillet, cook beef over medium-high heat until no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish. 
3. Combine corn muffin mix, remaining evaporated milk, eggs, chilies and 1 cup shredded cheese in medium bowl; stir until just moistened. Spread mixture over meat filling. Sprinkle with remaining 1/2 cup cheese.
4. Bake for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.  Serve along with chopped avocado, sour cream and salsa.

Beef Stew with Veggies and Potatoes

This dish can warm your soul on any night, it is a warm bowl of goodness.  Make a big batch for the entire family and serve it up throughout the week.  The best part this comfort dish is made in the crockpot so set it and forget it. 

2 tbsp. vegetable oil

3/4 cup Flour

1 tsp garlic powder

1 tsp paprika

2 lbs lean stew beef

1 onion, quartered

1 clove garlic, minced

2 cups beef broth or bouillon

1 tsp. salt, or to taste

1 Tbsp lemon juice

1 tsp sugar

1 tsp Worcestershire sauce

1/2 tsp pepper

1/2 tsp paprika

2 bay leaves

6 carrots, cut in pieces

6 medium potatoes, cut in pieces

1/3 cup cold water blended with 3 Tbsp flour

1. Combine flour, paprika and garlic powder in a food storage bag; add stew beef and toss to coat. Brown coated beef in hot oil in a large skillet; transfer to the crockpot. 
2. Add the remaining ingredients except for water and flour mixture. Cook on low for 8 to 10 hours, until vegetables are tender. 
3. About 30 minutes before serving, add flour mixture to the pot. Turn to high and cook until thickened.

Chocolate Layer Cake

Did someone mention chocolate cake, everything you might remember, but with a few well deserved shortcuts.  This recipe is actually originally adapted from Hellmann's Super-Moist Chocolate Mayo Cake. Trust me you will find a lot of comfort and pleasure in this cake.  

1 box devil's food cake mix

1/4 cup unsweetened cocoa

1 cup mayonnaise

3 large eggs

1 cup water

2- 16 oz containers chocolate frosting

1/4 cup sour cream

2 tsp vanilla extract

1/2 cup chopped almonds, toasted

1 cup sweetened flaked coconut, toasted

1. Heat oven to 350 degrees F. Lightly coat two 8-inch cake pans with softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. 
2. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean about 35 minutes. 
3. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
4. Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 1/2 cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
5. Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread 1/3 of the filling over the layer. 
6. Top with the next layer and spread another 1/3 of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. 
7. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Espresso Martini Cocktail

This is your bonus because a cocktail, can always make you feel a little bit better.

1 oz brewed espresso

1- 1/2 oz vodka

1- 1/2 oz coffee-flavored liqueur

1 oz white creme de cacao

1 cup ice

1. Combine espresso, vodka, coffee liqueur, creme de cacao, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass.

Texas Hold 'em #H50 Style

I have to admit when Texas meets Hawaii the thought of 
what recipes to serve up is easy, what to write however, just seemed to be a little difficult.  But then I started to think about it more and more and really looked at the title of the show and found something out.   "A' ale Ma'a Wau" (Hawaiian for "Fish Out of Water),  I think it describes how I feel when I bring fingers to keyboard. The words and recipes are in my head but can I get them out to you and hope you understand where I'm coming from.  Or will you find some fun and enjoyment and not feel like a "fish out of water" when reading, or even trying them out. 

So if you have your computer(even a new fancy one) and try doing a search for the National food of Texas, well dang-gone-it if you don't find out it is a good old fashioned piece of brisket, and if you can cook a whole brisket, it's and excuse for a party.  

Of course for a good old fashion brisket you need  a long low

heat from the smoker for that authentic taste.  Well, this recipe has a smoky taste but offers a shorter cooking time right in your oven, so whether its Hawaii or an apartment on the lower east side, you can make this dish. Yes that what I said this recipe can be made anywhere, so it mimics the taste, so you purists don't be hating me.

Texas Brisket

3-1/2 oz liquid smoke flavoring

1/4 cup ketchup

10 oz steak sauce

3 lb beef brisket

1. Line a shallow roasting pan with aluminum foil. Place the brisket on the foil. Stir together the steak sauce, liquid smoke, and ketchup. Pour half of the mixture over the brisket, then turn the meat over, and pour sauce over the other side. Wrap tightly in a double layer of aluminum foil. Refrigerate for at least 24 hours.
2. Preheat the oven to 250 degrees F. Let the roast stand at room temperature while the oven preheats to take off some of the chill.
3. Bake for 6 or 7 hours in the preheated oven. You can leave it in even longer if you turn the oven down to 200 degrees F. Remove brisket from the oven, and slice across the grain. Serve with sauce.

Texas is known for its amazing barbecues, so of course this grilled Texas-style chicken recipe is out of this world. You may be jumping for joy, heck singing at the top of your lungs for this one. Maybe I'm a little over the top but it is barbecue after all and I'm trying to keep it simple, and fresh.

Texas-Style Barbecued Chicken

2 Tbsp olive oil

1 large yellow onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 cup ketchup

1/2 cup bourbon

1/2 cup canned reduced-sodium chicken broth

1/4 cup molasses

3 Tbsp cider vinegar

1 Tbsp prepared yellow mustard

Zest and juice of 1 lemon (about 2 tsp zest, 4-1/2 tsp juice)

1/4 to 1/2 tsp hot red pepper sauce

1-3 to 3 1/2 lb whole chicken, quartered

1. In a medium saucepan over moderate heat, heat oil 1 minute. Add onion and celery and sauté, stirring occasionally, until soft about 5 minutes. Add garlic and sauté 2 minutes more.
2. Add ketchup, bourbon, broth, molasses, vinegar, mustard, lemon zest and juice, and hot red pepper sauce and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 20 minutes; set aside or cool, store in a container with a tight-fitting lid, and refrigerate for up to 3 days.
3. Gently pull the skin back from the chicken to expose the flesh but do not tear or remove it. Place in a large self-sealing plastic bag, add half the sauce, seal, and refrigerate for at least 4 hours or overnight, turning occasionally. Refrigerate remaining sauce until ready to use.
4. Preheat the grill or broiler. Remove chicken from bag, reserving sauce. Smooth chicken skin back into place and arrange chicken, skin side down, 5 inches above a drip pan over glowing coals. Cover the grill, leaving the vents halfway open (or adjusting for the wind and outdoor temperature). Cook chicken, turning once, until both sides are browned 15 to 20 minutes. Brush chicken generously with sauce and continue grilling and basting, turning once, until the meat near the thigh bone is no longer pink when cut  25 to 30 minutes more. 
5. Meanwhile, in a small saucepan over low heat, heat the refrigerated sauce from Step 3 until hot and bubbly. Serve as a dipping sauce with the barbecued chicken.

Note: To broil in the oven, place chicken, skin side down, 7 to 9 inches from the heat and broil 5 minutes more. Turn chicken and continue broiling and basting about 15 minutes more.

Of course what barbecue is not complete without a good rib

sorry gratuitous picture used last week

recipe.   There are so many ways, and arguments to preparing them, this time, really decided to stick with a dry rub.  With this flavorful rub you will find that not only does it bring the heat with cayenne pepper, its tempered by notes of sweetness thanks to the brown sugar.  

Houston Ribs

2 full slabs Baby Back Ribs

4 Tbsp Dijon mustard

Rub:

1/2 cup packed brown sugar

2 tsp seasoning salt

2 tsp black pepper

1-1/2 tsp paprika

1-1/2 tsp lemon pepper

1-1/2 tsp garlic pepper (optional)

1 tsp onion powder

1/4 tsp cayenne pepper

1/2 tspgarlic powder

1/2 tsp grated orange rind

1/4 tsp cumin

1/4 tsp thyme

1. Combine the rub ingredients. Lightly coat the rib meat with mustard; all sides  for Baby Back Ribs. Sprinkle 1/2 cup rub mixture evenly over the ribs. Press into mustard and wrap ribs tightly in aluminum foil.
2. Place the ribs on the grill over indirect heat. (Note: this means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Cook the meat covered for 90 minutes.
3. Remove the ribs from foil and sprinkle the remaining rub mixture over the ribs (do not re-wrap in foil). Place the ribs, meat side down on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs so they are facing meat side up. Cover grill and continue cooking an additional 10 minutes or until ribs are tender.

Needing a side dish might be thinking about a potato salad, this is not your usual 
mustard mayo potato salad. Then again what about this blog or anything in it is ever usual, but you won't be questioning my decisions, will you?  Okay well What makes this side dish great is the flavors can hold up to any barbecue you can throw down and cool off any of the spices you have going on.  Definitely a dish worth trying.  

Texas Mustard Potato Salad

6 large potatoes - peeled

3 eggs 

1 onion, finely chopped

2 stalks celery, diced

3 tsp sweet pickle relish

1/4 cup chopped red bell pepper

2 Tbsp prepared mustard

3 Tbsp Mayonaise or salad dressing

1 tsp paprika

1 tsp salt

1/2 tsp black pepper

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and roughly cut potatoes into chunks. Place in a large mixing bowl.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and bell pepper. Blend together the mustard, salad dressing, salt and pepper and add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

When you need to bring it home with a dish that will satisfy

all and just knock it out of the park well let's just face it anything you add bacon and maple syrup too has to be amazing.  These beans will become the quintessential side dish no matter the time of the year, or time zone you are in. This is a guaranteed home run.

Tangy Maple Baked Beans 

with 

Applewood Smoked Bacon

 4 thick strips applewood smoked bacon, diced

1 Tbsp canola oil

1 red onion, cut into small dice

1 green pepper, diced

Kosher salt and freshly cracked black pepper

5 cans (14- 1/2oz) great Northern beans, drained and rinsed

1- 1/2 cups Carolina-style barbecue sauce

1 cup maple syrup

1/2 cup cider vinegar

4 Tbsp whole grain mustard

1. In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes. 
2. Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbecue sauce, maple syrup, vinegar and mustard. 
3. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. 
4. Just before serving, adjust the seasoning with salt and pepper.

Texas Hurricane

If anything is for sure a hurricane is known for knocking you down, well this cocktail if not treated right might be able to to the same thing to you as well, no Texas Ranger or Super Seal required.   Though like these guys you might just double check the recipe before proceeding.  

1 cup crushed ice

1 oz rum

1 oz coconut flavored rum

1 oz vodka

1 oz gin

1 oz triple sec (orange-flavored

liqueur)

2 oz orange juice

1 oz pineapple juice

1 oz grenadine syrup

1 oz 151 proof rum

1 orange slice (opt)

1 lime slice (opt)

1 maraschino cherry (opt)

1. Fill a hurricane glass with ice. Pour in the rum, coconut rum, vodka, gin, triple sec, orange juice, pineapple juice, and grenadine. 
2. Stir well with a bar spoon, then pour the 151 rum over the back of the spoon to float the liquor on top of the drink. Garnish the glass with orange, lime, and a cherry.
3. Sip with a straw from the bottom for a 'sneak up on you' punch or sip from the top for a 'knock you down' twister.

Texas Rattlesnake 

The “Texas Rattlesnake” well what else would you pair with a ranger who has  a no bull attitude.  The 411 on this cocktail is no rattlesnake is harmed to produce it.  Yet this little darling does have a bite. 

4 part Yukon Jack Canadian whisky

2 part cherry brandy

4 part Southern Comfort peach liqueur

4 splash sweet and sour mix

1. Mix all ingredients and Shake well. Sweet at first, with a bite at the end.

Classic Texas Margarita

A classic is always a classic, and with Texas as tequila territory, naturally the Margarita holds claim as the state’s unofficial cocktail.  With a taste profile somewhere between the classic original and a Texas-style margarita, this tasty cocktail will win you over but make it known it is still king of the road. 

Sweet & Sour Mix

1/2 cup lime juice 

1/2 cup lemon juice 

1/2 cup orange juice 

 1/3 cup granulated sugar

1/2 cup water, hot

Margarita:

4 parts sweet & sour mix (from above)

2 parts 100% agave tequila

1 part Cointreau

1. Sweet & Sour mix: sugar and water in bowl then cool before mixing in with juices. Add in hand-squeezed lime, lemon and orange juices. This mix can be stored in refrigerator for one week.
2. Margarita: mix 4 parts sweet & sour mix, 2 parts tequila and 1 part Cointreau. Serve on the rocks.

From Korea with love

Tossing and turning trying to decide what to make for dinner, you do have friends coming over.

Don't despair I think we have it covered here, a little theme, ok maybe be some work, but if you have a friend or two it's all good.

Ok take a deep breath and sigh cause its all good and meal game plan is all taken care of theme and all. I think these guys may be able to follow directions, well I hope.

Korea a very interesting place it people, it's culture, so divided.  My first exposure to its diversity was quite far removed from the political venue.  Many years ago, we had so many patients that would grace out hospital.  These children, from the Gift of Life program would come from their native Korea, to the United States, and without their families, for open heart surgery.   

It was through this time I found myself down a strange road, since they did not speak English and my Korean was quite lacking.  We did find our way, some how, yes imagine it was through food.  It was an issue, some of these children always seemed to like a more salty, spicy tasting food.  This led me down a road to understand Korean food and their culture a  bit more.  I had come to find admiration and strength in these children who came so far with so little and taught me so much.

Though the episode we witnessed may have been so far removed from my past, yet some how, some way it did trigger a memory.  Maybe when others look to their past, they look to things that shape who they are, whether it be good or bad, it somehow makes us look at aspects within ourselves.   

The paths that we take, the situations that brought us to where we are.  All roads we cross may not be pleasant, but we must cross them to get through this journey we call life, and it does make us who we are.  

There are many wounds in life that don't exactly heal, they always seem to be there just below the surface waiting for the right moment to remind us of their presence. They seem to always remain a part of us reminding us who we are, where we have been, and it is those memories we carry, we only hope we can learn  from, and make peace with that past and even with yourself.

So let's take a bit of a culinary journey, since they say food makes everything better.  Step out of the past and try something a little different, step out of the comfort zone.  Hope you enjoy.

Bulgogi (Korean Beef Barbecue) 

A popular Korean dishes, this thinly sliced meat is given a  smoky sweet flavor when broiled or cooked on the grill.

1 cup Bulgogi marinade (recipe follows)

1 lb sliced beef 

1. Place prepared marinade aside.  
2. Slice beef into thin, finger-length strips, beef will be easier to slice if you freeze it for 15 minutes, it will slice so much easier.  
3. Mix marinade into meat with hands, making sure all the meat is covered.
4. Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.
5. Grill, broil, or stir fry the beef until well-done and carmelized on the outside.  
6. Serve beef with rice, lettuce leaves, and side dishes.

Of note: Top sirloin or tenderloin will work better, but any cut 

will do.  

Bulgogi Marinade  (Korean Meat Marinade)

3 Tbsp garlic, chopped 

3 Tbsp soy sauce

2 Tbsp sugar

1 Tbsp honey

2 Tbsp fresh squeezed juice from an Asian pear

1 Tbsp Japanese rice wine (mirin)

1 Tbsp sesame oil

3 green onions, finely chopped (including white part)

1 tsp pepper

1. Mix marinade together until sugar and honey are dissolved/distributed.
2. Can be stored in refrigerator or freezer for use on beef, pork, and chicken.

Korean Chicken Thigh Sliders

4 large cloves garlic, finely chopped

1-1/2 inches fresh ginger root, peeled and grated 

1/4 cup soy sauce

3 Tbsp Sriracha chili sauce

3 Tbsp rice wine vinegar

2 Tbsp sesame oil

3 Tbsp agave syrup or honey

12  boneless, skinless chicken thighs

Salt and pepper

Canola oil, for drizzling

1 bunch scallions, finely chopped

1/4 cup sesame seeds, toasted

12  slider rolls

1/2 seedless cucumber, thinly sliced

Quick Kimchi Slaw

1. Heat grill or grill pan over medium-high heat.
2. Combine garlic, ginger, soy, chile sauce, vinegar, sesame oil and honey or syrup in a blender.
3. Season meat with salt and pepper, and drizzle with a little oil. Place on grill and cook a couple of minutes on each side to mark, then baste heavily with sauce and cook 3-4 minutes more, turning and basting frequently.
4. Sprinkle chicken pieces with scallions and sesame seeds, and serve on slider rolls topped with cucumber slices and slaw.

Quick Kimchi Slaw

1/2 Napa cabbage, shredded

1 small red onion, quartered lengthwise, thinly sliced

2 large cloves garlic, very thinly sliced

1-2 Tbsp sliced pickled ginger, thinly sliced

1 red chili pepper, very thinly sliced

3/4 cup rice wine vinegar

2 Tbsp Sriracha hot sauce

1/2 cup water

1/4 cup sugar

1. Combine the cabbage, onion, garlic, pickled ginger and pepper in small container with a tight-fitting lid.
2. Heat vinegar with hot sauce, water and sugar to dissolve the sugar. Pour over cabbage, cover and shake. Refrigerate a couple of hours, shaking the container occasionally.

 Daeji Bulgogi (Spicy Korean Pork)

Daeji Bulgogi is made of thinly sliced pork which is marinated in a spicy chili pepper sauce and can  either grilled or pan-fried.

2 lb pork, (preferably pork butt, may use leaner pork loin)
1 cup Korean pork marinade (recipe to follow)

1. Slice pork into very thin pieces, about the thickness of bacon.
2. Make Korean pork marinade, halving the recipe since you are using small pieces of pork without bones.
3. Marinate for at least 30 minutes.
4. Grill or broil for about 4-8 minutes or until done or stir-fry in an ungreased pan for 5-10 minutes. 
5. Serve pork with rice, lettuce leaves, and side dishes.

Daeji Marinade (Spicy Korean Pork Marinade)

This marinade is sweet, spicy, and good for making any type of Korean pork- grilled ribs (Daeji Galbi), stir-fried pork, or broiled or barbecued pork (Daeji Bulgogi).

1 onion, minced

2 Tbsp minced garlic

1 Tbsp sesame oil

2 Tbsp soy sauce

4 Tbsp red pepper paste 

5 Tbsp sugar

2 Tbsp rice wine

2 tsp minced ginger

1. Mix ingredients together until well-blended.
2. Use immediately or store in refrigerator.

Sparkling Ginger Cocktail

sugar (for rimming)

1 lemon wedge

1 tsp ginger syrup

3 1/2 oz Soju**

2 oz ginger ale

2 oz cranberry juice

candied ginger (optional, for garnish)

1. Wet rim of a highball glass.  Dip into sugar for rimming.
2. In the glass, muddle lemon.  Add ice, Soju, ginger syrup and cranberry juice.  
3. Add ginger ale, mix and garnish with candied ginger or lemon wedge.

**Soju is the best known liquor from Korea.  It is distilled, vodka-like, rice liquor with high potency and often flavored similarly. It is smooth and clean in taste, which makes it easy to drink in combination with various Korean dishes.


Hope all that is left is to celebrate good times, good memories of good friends. "What is a friend? A single soul dwelling in two bodies." Aristotle