As a Russian, I love shots. The tradition of infusing vodkas with herbs and botanicals, like punchy horseradish and tangy black currant leaves, is one that’s especially dear to me. That’s why at the recently opened Orion Bar in Bushwick, Brooklyn, I felt particularly at home thanks to a range of similarly complex, infused soju shots, which are among the many Korean drinking staples taking center stage in the bar’s beverage program.

One of the most interesting shots is the Samgyetang Ju, which is inspired by a Korean chicken soup of the same name that’s made with ginseng and other medicinal herbs. Restorative and hearty, the stick-to-your-bones dish is eaten both on sizzling hot days to cool off and in the winter to warm up. As a shot, the serve—with notes of jujube, chestnut and licorice root—immediately feels like a warm hug. 

To make the infusion, Orion Bar’s co-owner Irene Yoo uses Jinro 24 soju, chosen for its higher proof, which enables better flavor extraction. She combines it with samgyetang herbs, which can be found at Korean supermarkets as a kit for the soup. From there, it’s a simple serve; “the hardest part about making this [soju] is getting a hold of those herbs in bulk,” says Yoo. There is no actual chicken broth in the shot—“so it doesn’t taste like chicken soup,” she adds—but the infused herbs capture the same comforting sensation nonetheless. They may even, she jokes, give you the same health benefits. 

Yoo’s preferred way to drink the shot is to chase it with the Korean energy drink Bacchus D, which tastes like apple juice with a bit of a medicinal tang. The pairing is available on the bar’s menu as the Soju Energy Bomb. “You have that and you are good to go for the night,” says Yoo. “You are energized, you’re vitalized, you’re like, ‘Let’s go!’” But even on its own, the Samgyetang Ju is perfect as a shot at the start of a meal or for sipping alongside dinner.

Like its namesake soup, samgyetang soju can be enjoyed in any season: It’s inviting, comforting and brings people together. I’ll be making a bottle for my holiday table this year, and I suggest you do the same.