HOSPITALITY FROM LOCKDOWN — THE BEASTY BLOODY KIMCHI
We’re posted this drink before, from Lockdown round 1 back in March of 2020 when Katie realised she needed to start her day off right… But here are the fulldetails for blitzing up the Bloody Kimchi mix — a drink that has become a house staple at the restaurant, and is so fantastic with fresh oysters (and muesli, we imagine ;P — X
Spicy, tangy + with a tomato sweetness….The Beasty Bloody Kimchi
YOU WILL NEED
A Boston shaker or a jar with a lid
A blender to make the Kimchi mix
Cocktail strainer or small sieve
Highball glass/es
Good quality vodka
Tomato juice
Cucumber / mint garnish
Ice
For the Kimchi mix:
250g Lea & Perrins Worcestershire Sauce
250g lemon juice
100g kimchi
30g tabasco (or less, to taste)
60g gochujang — available from Wang’s or any Korean Grocery
To make the Kimchi mix : add all ingredients to a blender + blitz until smooth, makes about 700ml and will keep refrigerated for a couple of months.
METHOD
Take a highball glass and run a wedge of lemon around the rim, then tip the glass upside down and dip it into a saucer of Togarashi seasoning.
Togarashi is available from any good Asian supermarket — Japan Mart, Tai Ping, etc.
Stack your glass with ice. Now hustle so it doesn’t have time to melt.
In a jug or boston shaker add:
45ml your fav neutral vodka — we use Absolut
30ml Bloody Kimchi mix
75ml Tomato Juice
A large scoop of ice
Shake vigorously until it’s all good and cold (20 seconds) — you’re combining and diluting the drink just a little. Delicious.
Strain cocktail into your prepped + ice-stacked glass, garnish with a wedge of cucumber.
For a non-alcoholic version — leave out the vodka, add a little more tomato juice.
Best taken at breakfast, and/or before food !
This recipe appeared in Here Magazine — recipe by Benji Clothier for Hello Beasty, our brilliant mixologist-at-large.