The Red Lion & Sun’s kimchi bloody mary. Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis.
Cocktail of the week: the Red Lion & Sun’s kimchi bloody mary – recipe
Bloody mary, but not as you know it … This sour-spicy twist on the classic brunch drink is very easy to recreate at home.
Kimchi bloody mary
Serves 1
For the kimchi mix (for four serves)
- 45g Lea & Perrins Worcestershire sauce
- 45g fresh lime juice
- 18g kimchi – use your favourite; ours is Kim Kong
- 5g Tabasco
- 10g gochujang
For the drink
- 50ml vodka – we use Grey Goose
- 75ml good tomato juice
- 30ml kimchi mix (see above and method)
- 1 thick slice cucumber, to garnish
- 1 fresh mint sprig, to garnish
First make the kimchi mix. Put everything in a blender, blitz smooth, then decant into a clean jar or bottle, seal and store in the fridge, where it’ll keep for a good couple of months.
To build the drink, fill a boston shaker with ice and leave until the shaker feels cold to the touch. Measure in the vodka, tomato juice and kimchi mix, then shake hard for 10 seconds. Strain into a highball glass filled with fresh ice, garnish with the cucumber and mint, and serve.
Heath Ball, owner, The Red Lion & Sun, London N6
