A London pub puts a Korean-inspired spin on the traditional Bloody Mary, swapping Worcestershire sauce for kimchi brine to create a sour, spicy, and umami-rich cocktail perfect for brunch.
"This recipe is incredibly easy to replicate at home," says Heath Ball, owner of The Red Lion & Sun in North London. The drink combines vodka, tomato juice, lemon, and a generous splash of kimchi juice, finished with a garnished celery stick and a wedge of kimchi.
"It's a Bloody Mary, but not as you know it," Ball adds. "The fermented flavors of the kimchi add depth and a gentle heat that cuts through the richness of a lazy Sunday morning."
To make your own, mix 50ml vodka, 100ml tomato juice, 20ml lemon juice, 15ml kimchi brine (strained from a jar of kimchi), and a pinch of salt and pepper in a shaker with ice. Shake vigorously and strain into a tall glass filled with ice. Garnish with a celery stick, a wedge of kimchi, and a lemon wheel. Adjust the spice level by adding more or less kimchi brine.