Need a pick-me-up after the night before? This bloody mary laced with spicy kimchi and gochugaru will do the trick
he perfect cure for the mistakes of New Year’s Eve, this brunch cocktail will jumpstart any hungover morning. It was developed in collaboration with the East London Liquor Co, and is light and refreshing, but with a subtle, fiery kick from the kimchi and gochugaru.
Kimchi bloody mary
Serves 1
50ml vodka – we use the East London Liquor Co’s
10ml fresh lemon juice
5ml standard 2:1 sugar syrup
4 dashes Worcestershire sauce
100ml tomato juice
20ml kimchi juice or sauce – we use Ajumma Republic’s kimchi sauce
1-2 drops Tabasco, to taste
To garnish (optional)
1 piece kimchi, 1 cornichon and 1 lemon slice, all skewered on a cocktail stick
A pinch of gochugaru (AKA Korean chilli powder)
Fill a highball glass with ice. Add all the liquids and stir well to combine. Dress with the kimchi, pickle and lemon stick, sprinkle with gochugaru and serve.
Source: The Guardian
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