This sour-spicy twist on the classic brunch drink is very easy to recreate at home.Kimchi bloody maryServes 1For the kimchi mix (for four serves)45g Lea & Perrins Worcestershire sauce 45g fresh lime juice18g kimchi – use your favourite; ours is Kim Kong5g Tabasco10g gochujangFor the drink50ml vodka – we use Grey Goose
75ml good tomato juice
30ml kimchi mix (see above and method)1 thick slice cucumber, to garnish1 fresh mint sprig, to garnishFirst 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
