The Capri-Thursday cocktails are built off of soju, a distilled Korean beverage that hovers around 20 percent abv. There aren’t many soju-only cocktails out there to draw inspiration from, though, so Thursday’s recipe development was a time consuming operation.
“We had to move quick [to find the right drink ratio] because every day the restaurant was filling up,” Kim says. “People were trying it and giving input, both good and bad.” When bad input came, they would tweak the recipe. Start to finish, Kim says, it took about eight months of trial and error to perfect the recipe.
Keeping with the nostalgia theme, Thursday Kitchen put the drink menus on the back covers of Little Golden Books. Then the light-up ice cubes were thrown in, and that’s when things just exploded, Kim says.
It would have been easy for Thursday Kitchen to take this nostalgia train straight to the station and call it a day. It doesn’t take tasty drinks to draw the masses in after all, just a viral hit. But the drinks inside the Capri-Thursday pouches are worth just as much attention as the packaging.
Lemonie: Made with soju, lemon and simple syrup. Tastes like fresh lemonade accented with bright lemon zest.
Ms. Cutetini: Made with soju, muddled cucumber and lime juice. Tastes cool and refreshing but also like you’re doing a good thing for your body by drinking it.
Ruby The GF: Made with soju, rosemary syrup, grapefruit juice and lemon juice. Tastes light and bright, like a semi-tart grapefruit juice.
Pure Strawberry: Made with soju, muddled strawberries and yuzu. Tastes like a fresh strawberry smoothie without any of the thickness.
Lychee Reach Rich: Made with soju, lychee and mango. Tastes like Kern’s or Jumex mango juice, but less flat and more fresh.