Kimchi Bloody Mary
Jan. 20th, 2014 05:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksKimchi Bloody Mary
SERVINGS: 8
2 packed cups kimchi (16 ounces)
46 ounces tomato juice
1/4 cup Sriracha chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons sherry vinegar
Salt
Freshly ground pepper
2 cups vodka (16 ounces)
Ice
Mint sprigs or shiso leaves, for garnish
Working in batches, puree the kimchi with the tomato juice, Sriracha, Worcestershire and vinegar. Set a fine-mesh strainer over a bowl and strain the kimchi puree, pressing gently on the solids to extract as much juice as possible; you should have 6 cups of kimchi-Mary mix. Discard the solids or reserve them for another use. Chill thoroughly, then season with salt and pepper and stir in the vodka. Serve over ice, garnished with mint sprigs or shiso leaves.
SERVINGS: 8
2 packed cups kimchi (16 ounces)
46 ounces tomato juice
1/4 cup Sriracha chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons sherry vinegar
Salt
Freshly ground pepper
2 cups vodka (16 ounces)
Ice
Mint sprigs or shiso leaves, for garnish
Working in batches, puree the kimchi with the tomato juice, Sriracha, Worcestershire and vinegar. Set a fine-mesh strainer over a bowl and strain the kimchi puree, pressing gently on the solids to extract as much juice as possible; you should have 6 cups of kimchi-Mary mix. Discard the solids or reserve them for another use. Chill thoroughly, then season with salt and pepper and stir in the vodka. Serve over ice, garnished with mint sprigs or shiso leaves.
