Fermented Bloody Mary

Name: Fermented Bloody Mary
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 cups jarred kimchi brine; 2 cups spicy pickle brine; 2 tbsp. light brown sugar; 1 tsp. kosher salt; 2 cups bottled clam juice; 1 cup tomato juice (preferably fresh); 1 ⁄ 2 cup (or more) vodka; Toasted sesame oil, to garnish; Fennel pollen, to garnish

Serves
serves 4

JAMES FISHER

Luke Burgess modernizes the classic brunch cocktail with kimchi brine and sesame oil at his restaurant Garagistes in Tasmania, Australia.

Ingredients

2 cups jarred kimchi brine
2 cups spicy pickle brine
2 tbsp. light brown sugar
1 tsp. kosher salt
2 cups bottled clam juice
1 cup tomato juice (preferably fresh)
¹⁄₂ cup (or more) vodka
Toasted sesame oil, to garnish
Fennel pollen, to garnish

Instructions

Step 1

Whisk jarred kimchi and spicy pickle brines, light brown sugar, and kosher salt in a large pitcher until sugar dissolves. Whisk in clam juice, tomato juice, and vodka; chill 1 hour before serving. Pour bloody mary into glasses; drizzle with toasted sesame oil and sprinkle with fennel pollen, if you like.

Whisk jarred kimchi and spicy pickle brines, light brown sugar, and kosher salt in a large pitcher until sugar dissolves. Whisk in clam juice, tomato juice, and vodka; chill 1 hour before serving. Pour bloody mary into glasses; drizzle with toasted sesame oil and sprinkle with fennel pollen, if you like.