Friday, August 30, 2013

{friday cocktail: kimchi bloody mary}

My husband loves Korean food (really any Asian cuisine to be exact) so when I saw this recipe for a Kimchi bloody mary in the latest issue of Food & Wine, I knew it would be perfect for him! I modified the recipe to use pre-made bloody mary mix since we always have a bottle in the fridge, but you can see the original recipe here.  The resulting drink is surprisingly good with a more vegetal taste from the pickled cabbage than a typical bloody mary.  If you like yours spicy make sure to add in extra Sriracha which we make sure to always add to our original bloody mary recipes anyways.



  1. Wait- this is supposed to be a recipe, but it calls for a bloody Mary mix? I'm confused. That's like a chicken soup recipe that calls for Campbell's chicken soup.

    1. I prefer to use Trader Joe's Bloody Mary mix to save time, but as mentioned above in the link to the original recipe you can see the proportions for making it from scratch if that is what you prefer.

      Hope that helps!


    2. I see. Cool. Nice sie you have here btw! Thanks for the response. -Greg