What's Cookin' discussion

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I've just read the champagne recipe book, "The Bubbly Bar" by Maria C. Hunt.
Hunt is a wine professionals with a site devoted to champagne. She also has a few recipes calling for an Asian spirit made from rice and sweet potatoes called Soju. I'd never heard of it. The pretty photographs of the cocktails are effective, as I wanted to try nearly everything I saw. Okay, so here's one, just in case anyone needs it:

Love in the Afternoon

2 oz fresh tangerine juice
1 oz rosewater
2 fresh mint leaves
4 oz dry champagne

Add the juice and rosewater to a champagne flute, twist the mint leaves and
drop into the flute. Fill with the champagne.

That sounds good. I'm also going to copy this into the drink section.