The St. Regis Hotel now has locations around the world and each location has created its own unique, locally inspired spin on the classic Bloody Mary. That’s over 35 different variations on the savory cocktail. And today I add my own spin on the Bloody Mary for kimchi fans all over! If you can get a hold of soju, or “Korea’s vodka”, you can substitute that for the standard vodka. Soju is a distilled liquor made from rice. It’s super smooth and has a “clean” taste. In the recipe, I call for the kimchi brine which is the “juice” in the kimchi jar. It’s spicy and the fermented brine adds a little tang to the drink.
As for garnishes, seems like anything goes these days. I like to keep it simple, but also like to reach for the less typical garnishes. Today I opted for olives, a slice of mortadella, a cube of Cabot Creamery sharp cheddar cheese, and a thick slice of sweet Persian cucumber. The cucumber is a refreshing little bite with the cocktail. I would keep the garnishes savory and not too sweet.
Kimchi Bloody Mary #Brunchweek
Ingredients
- 4 oz. tomato juice
- 2 oz. vodka or soju
- 1.5 oz. kimchi brine
- 1 teaspoon Worcestershire sauce
- 1 teaspoon horseradish
- 1 oz. apple cider vinegar
- Black pepper
- Garnish options:
- Olives
- Cucumber slices
- Cheese cubes
- Pickled vegetables
- Cold cuts such as mortadella salami, or prosciutto
- Candied bacon
- Radish kimchi
- ...and the list goes on
Instructions
- In a shaker, add a handful of ice plus the first seven ingredients. Shake, strain, and pour into a highball glass with ice. Serve with your favorite Bloody Mary garnish.
Notes
Take a look at what the #BrunchWeek Bloggers are creating today!
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Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections
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Ultimate Cheddar Grits Bowl from The Barbee Housewife
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Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner
BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen
Forty Bloggers from around the North America will showcase their best brunch dishes! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. Click here to enter the giveaway!
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Disclaimer: This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
