Cocktail of the week: Mexican Seouls kimchi bloody mary recipe

Publish date: 2022-08-15
Mexican Seoul’s kimchi bloody mary. Photograph: Rob Lawson/The Guardian. Drink stylist: James Huertas.Mexican Seoul’s kimchi bloody mary. Photograph: Rob Lawson/The Guardian. Drink stylist: James Huertas.
The good mixerCocktails

Need a New Year’s Day pick-me-up after the night before? This bloody mary laced with spicy kimchi and gochugaru will do the trick

The 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.

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