Pope’s kimchi bloody mary

Pope’s kimchi bloody mary

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
1
Photographer
Patricia Niven

MR: At Pope Joan we leave our tomato juice in the fridge to infuse with all the additions for up to two weeks so that all the flavours get to meld together, but straight up like this is good too. For a virgin mary, just leave out the vodka.

Ingredients

Quantity Ingredient
45ml good-quality vodka (we use 666 pure tasmanian)
70ml tomato juice
30ml the fermentary kimchi juice (optional)
juice of 1/4 lime, plus a wedge to garnish
5 dashes worcestershire sauce
3–6 dashes tabasco chilli sauce (depending on how hot you like it)
dash celery bitters (optional)
ice cubes
small pinch of cracked black pepper
small pinch of salt flakes
celery stalk or cucumber stick, to garnish

Method

  1. Add the vodka, tomato juice, kimchi juice, lime juice, worcestershire sauce, Tabasco and celery bitters, if using, to a nice tall glass, fill with ice and stir everything together. Sprinkle over the cracked black pepper and salt flakes and garnish with a lime wedge and a celery stalk or a stick of cucumber.
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