Korean Cocktail

Makes 6 drinks

Spicy and tangy kimchi, the national food of Korea, contains all the assertive flavors associated with a Bloody Mary right in one food, and once it’s puréed it becomes almost a “convenience food” to make a great drink. And with all the health benefits associated with eating fermented foods, you’re doing your body a favor.

1 cup kimchi

3 cups tomato juice

2 tablespoons freshly squeezed lemon juice

1 tablespoon Thai fish sauce (nam pla)

2 teaspoons orange bitters

9 to 12 ounces vodka or Spicy Vodka (here)

GLASS RIM (OPTIONAL):

2½ tablespoons kosher salt

2 teaspoons Korean red pepper flakes (gochugaru)

SUGGESTED GARNISHES:

Stalks of baby bok choy

Skewers of boiled shrimp

Gingered Carrot Pickles (here)

Lemon wedges

Place the kimchi in a food processor or blender, and purée until smooth. Strain the liquid through a sieve, pressing with the back of a spoon to extract as much liquid as possible.

Combine the kimchi purée, tomato juice, lemon juice, fish sauce, and orange bitters in a pitcher, and stir well. Chill well.

Rim 6 (14-ounce) glasses with a combination of salt and Korean red pepper flakes, if desired, following the instructions here.

Pour about 6 ounces (¾ cup) of the mix into a pint glass, add 1½ to 2 ounces of the vodka, and fill the glass completely with ice. Roll the drink between 2 pint glasses to mix and chill for individual servings (see here), or pour the vodka and mix into a pitcher filled with ice and stir well with a long-handled spoon.

Strain the drink into a rimmed glass using a funnel to avoid wetting the rim. Add ice cubes, and garnish each drink with baby bok choy, a skewer of boiled shrimp, and carrot pickle spears, and rest a lemon wedge on the rim of the glass. Serve immediately.

Note: The mix can be made up to 2 days in advance and refrigerated, tightly covered.

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