Different variations of bloody mary’s have recently become my obsession.  I have recently made the Roasted Jalapeno and Artichoke, the BLT, and the Caprese.  All of these inspired me to keep thinking outside the bloody mary box and find new versions of this classic cocktail.  One of my biggest inspirations for creating cocktails is always shopping at different grocery stores and markets.  So, last week after shopping for several hours in my favorite Asian market I grabbed kimchi off the shelf and knew I had to use it in my next bloody mary concoction.  Not only does the kimchi add ridiculous flavor to the drink but it balances the tomato juice so well.  The ginger adds a sweet and soothing quality that will help alleviate even the worst hangover.  In addition the seaweed garnish gives you a pre-drink snack that always makes for a notable cocktail experience.  Expand your bloody mary recipe collection with this spicy and sour kimchi bloody mary. 

Recipe: Kimchi Bloody Mary


½ cup of kimchi

2 tablespoons of rice wine vinegar

1 lime, juiced

1 teaspoon fresh chopped ginger

3 ounces of vodka

10 ounces of V8 Juice

½ teaspoon of sesame oil

1 teaspoon sriracha sauce

       1 cup of ice

Garnish: kimchi and toasted seaweed on a wooden skewer


In a blender combine all ingredients except the ice and garnishes

       Blend mixture until all ingredients have been combined

       Fill two glasses with ice cubes and pour mixture over ice

       Garnish: kimchi and toasted seaweed on a wooden skewer

Yields: 2 servings