Pope's Kimchi Bloody Mary - Chef Recipe by Matt Wilkinson and Sharlee Gibb
Pope's Kimchi Bloody Mary - Chef Recipe by Matt Wilkinson and Sharlee Gibb

Pope's Kimchi Bloody Mary - Chef Recipe by Matt Wilkinson and Sharlee Gibb


Ingredients

45 ml (1 1/2 fl oz) good quality vodka (I like 666 Pure Tasmanian)
70 ml (2 1/4 fl oz) tomato juice
30 ml (1 fl oz) 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

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.

Equipment

Note: For a virgin Mary, just leave out the vodka.

Credits: This is an edited extract from Mr & Mrs Wilkinson’s How It Is At Home by Matt Wilkinson and Sharlee Gibb published by Hardie Grant Books RRP $49.99 and is available in stores nationally.

Photo Credits: Patricia Niven.


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