{"id":288,"date":"2015-09-23T13:55:57","date_gmt":"2015-09-23T17:55:57","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?p=288"},"modified":"2015-10-14T14:45:55","modified_gmt":"2015-10-14T18:45:55","slug":"makgeolli-cocktail","status":"publish","type":"post","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/makgeolli-cocktail\/","title":{"rendered":"Makgeolli Cocktail"},"content":{"rendered":"<p><img loading=\"lazy\" class=\"alignnone wp-image-289\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/Screen-Shot-2015-09-23-at-12.38.13-PM-1024x989.png\" alt=\"\" width=\"600\" height=\"579\" \/><\/p>\n<p style=\"font-size: 10px;\">Makgeolli Cocktail presented at the pairing event\u2014The Power of Fermenation<\/p>\n<h4>Makgeolli Cocktail by Juno Moon<\/h4>\n<p>Makgeolli is a fermented rice wine that is representative of Korea, and is a source of vitality for the general Korean society. Juno Moon\u2019s Makgeolli cocktails showcase the tastes of Korean fermentation with an added modern twist. The Makgeolli cocktails embrace the sweet, smooth taste of Makgeolli while incorporating the flavors of ginger and yuzu\u2014common ingredients in Korean cuisine\u2014and retain the full nutritional values of rice.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-377\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/NYCWFF_Cocktail_Ginger_TwoJars-1024x683.jpg\" alt=\"\" width=\"596\" height=\"398\" \/><\/p>\n<p style=\"font-size: 10px;\">Ginger Makgeolli Cocktail<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-378\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/NYCWFF_Cocktail_Yuzu_Medium_Wide-1024x683.jpg\" alt=\"\" width=\"596\" height=\"398\" \/><\/p>\n<p style=\"font-size: 10px;\">Yuzu Makgeolli Cocktail<\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-709 size-full\" src=\"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/09\/chefs-society-makgeolli-cocktail-juno-moon1-e1443200317841.jpg\" alt=\"\" width=\"596\" height=\"591\" \/><\/p>\n<p><strong>Juno Moon<\/strong> is a mixologist that owns and operates several Korean bars in Manhattan, including <a href=\"http:\/\/sojuhaus.com\" target=\"_blank\">SOJU HAUS<\/a>. He specializes in creations based on traditional Korean drinks including Soju and Makgeolli, and works to promote Korean dining and drinking culture throughout New York City and beyond.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makgeolli Cocktail presented at the pairing event\u2014The Power of Fermenation Makgeolli Cocktail by Juno Moon Makgeolli is a fermented rice wine that is representative of Korea, and is a source of vitality for the general Korean society. Juno Moon\u2019s Makgeolli cocktails showcase the tastes of Korean fermentation with an added modern twist. The Makgeolli cocktails [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":289,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,7,4],"tags":[258,259,91,154,61,19,256,88,257,94,277,90,260],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/288"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=288"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/288\/revisions"}],"predecessor-version":[{"id":881,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/posts\/288\/revisions\/881"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media\/289"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/categories?post=288"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/tags?post=288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}