epicurious
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
👥 1 Servings⏱️ Prep & Cook: 5 min👤 Irene Yoo📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
In an ice-filled cocktail shaker, combine 2 oz. soju, 4 oz. tomato juice, ¼ oz. fresh lime juice, ¼ oz. fresh lemon juice, ¼ oz. soy sauce, ½ oz. kimchi brine, and a few dashes of fish sauce and shake to blend. (Alternatively, use two pint glasses to pour it back and forth to mix.)
Ice. tomato juice4 oz¼ oz. fresh lime juice¼ oz. fresh lemon juice. soju2 oz½ oz. kimchi brineKimchi (optional), for garnishA few dashes of fish sauce
2
If desired, mix equal amounts kosher salt and gochugaru on a small plate. Moisten the rim of the glass with a lime wedge or water, then dip the rim in the gochugaru salt and twist to coat.
Kosher salt and gochugaru (optional), for garnish
3
Pour the drink into an ice-filled pint glass. Garnish with some kimchi skewered on a toothpick (if using).
Ice. tomato juice4 oz¼ oz. fresh lime juice¼ oz. fresh lemon juice½ oz. kimchi brineKimchi (optional), for garnish
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