Exploring Seoul's Innovative Cocktail Scene

Seoul's cocktail scene has gained prominence through a blend of creativity, community, and a focus on local ingredients. Bars like Soko Bar, established in 2017 in the Hannam-dong neighborhood, evoke the 1920s Gyeongseong era under Japanese rule, offering complex cocktails such as the Behind Wood, which combines whisky, matcha, and chamomile cold brew. Owner Soko Son emphasizes the nostalgic ambiance, enhanced by the sounds of jazz and a sophisticated setting.

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The camaraderie among bartenders in Seoul is a defining feature of the city's cocktail culture. Soko Son highlights the supportive nature of the community, where bartenders help each other grow. Odd Strandbakken, head bartender at Charles H. in the Four Seasons Hotel Seoul, echoes this sentiment, describing the diverse expressions of hospitality that characterize the scene. At Charles H., patrons enjoy cocktails like the Velvet Martini, complemented by a warm atmosphere fostered by the staff.

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Korean ingredients play a crucial role in the cocktail offerings across Seoul. Willy Park, co-founder of Gong-Gan, articulates that these ingredients represent a language of daily life and memories. Gong-Gan, located in a former hanok, aims to introduce deeper Korean flavors into the cocktail narrative. Similarly, Bar Cham focuses on Korean spirits, offering drinks like the Wind Bell, which incorporates Calvados and pomegranate, while Gong-Gan's Connected Circle features soju and sherry.

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Several bars in Seoul provide thematic experiences that enhance the cocktail journey. Terry Kim's Alice Cheongdam, inspired by Lewis Carroll's "Alice in Wonderland," invites guests to shed their daytime personas in a whimsical setting. The menu includes imaginative cocktails like Foggy Fongo, blending bourbon with shiitake mushroom. Meanwhile, Le Chamber, a speakeasy known for its intimate atmosphere, offers cocktails like the Ginseng Martini, showcasing a blend of herbal and traditional flavors.

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Sustainability is increasingly important in Seoul's cocktail scene. Zest, founded in 2020, adopts a zero-waste approach, crafting drinks from scratch to minimize packaging waste. The bar's minimalist design reflects its commitment to sustainability, with staff using recycled materials in their aprons and sourcing local produce for cocktails. One notable drink is the C’orn Star Martini, featuring roasted sweet potato soju and corn.

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Bartenders across Seoul express a shared vision of innovation and community. Soko Son emphasizes the importance of nostalgia in mixology, while Willy Park focuses on the narrative behind Korean ingredients. Odd Strandbakken highlights the supportive nature of the bartender community, which fosters a collaborative environment.

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• “To me, Korean ingredients are not just components; they are a language that carries our daily life, memories and seasons,” — Willy Park, Co-founder of Gong-Gan

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• “The Seoul bar community is incredibly diverse with super niche expressions of hospitality, but everyone supports one another—that’s true community, in my opinion,” — Odd Strandbakken, Head Bartender at Charles H.

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• “I wanted to build a bar where people could take off their daytime masks and return to who they really are,” — Terry Kim, Owner of Alice Cheongdam

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Seoul's cocktail scene continues to evolve, driven by a commitment to local flavors, community support, and innovative mixology practices.

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