Just when you finally got used to crazy ingredients like chile peppers and wasabi in your cocktails, I’m going to throw you a curve ball: kimchi cockails!
Kimchi is a Korean side dish – usually pickled and fermented Napa cabbage, but I’m told that there are as many kimchi recipes as there are Koreans. In other words, the vegetable can differ, and so can the pickling liquid and technique. But considering the recent spate of nifty books on pickling, not to mention the recent International Pickle Day, which had a fair kimchi representation, and the simple pleasures of the Pickleback cocktail, it seems time to put new meaning behind the words “Let’s Get Pickled.”
So we’re talking kimchi cocktails today, folks. If you’d like something easy to make, I recommend the Spicy Kimchi Bloody Mary, which uses a new product called Mother-In-Law’s Kimchi – one of the kimchis on show at the International Pickle Festival. But if you’re feeling more ambitious, may I suggest…
The Gin Kimchi
I first heard about this drink two years ago, when Scott Beattie, then of Cyrus, presented drinks from his gorgeous “Artisanal Cocktails” book at Tales of the Cocktail. It’s beautiful, complicated, and features pickled ginger and daikon (a Japanese radish) — but no cabbage.
1 1/2 oz. Sarticious gin
3/4 oz. freshly squeezed lemon juice
1/2 oz. Ginger-Shiso syrup (recipe follows)
8 pieces Pickled Ginger (recipe follows)
8 pieces Pickled Daikon (recipe follows)
5 small shiso leaves, cut into chiffonade
3/4 oz. Bundaberg or Cock’n Bull ginger beer
Combine the gin, juice, and syrup in a mixing glass and give it a stir. Add the pickled vegetables, the shiso, and enough ice to fill the mixing glass. Cover and shake a few times. Add the ginger beer, and pour it into a stemmed water glass or a tall collins glass to serve.
To make Ginger-Shiso Syrup (makes 1 cup)
1 cup simple syrup, chilled
2 drops essential oil of ginger
2 drops essential oil of galangal
1 drop essential oil of perilla (shiso)
Combine the simple syrup and essential oils in an airtight container. Cover and shake well to mix the oils into the syrup. Keeps for about 2 weeks, refrigerated.
To make Asian Pickling Liquid (for Ginger & Daikon – makes 1 2/3 cups)
1 cup rice wine vinegar
1/3 cup mirin
1/3 cup filtered sake
1/2 cup sugar
Combine the rice wine vinegar, mirin, and sake in a stainless steel saucepan over high heat. Bring the mixture to a boil, add the sugar, and stir until it dissolves. Allow the liquid to cool before pouring into an airtight container.
Pickling shorthand: The daikon and ginger each are sliced thinly and (in separate batches) marinated in pickling liquid, which is brought to a boil, poured over the vegetables, and then allowed to cool. A red beet is added to the ginger to create that pretty deep pink color.
The full recipe is about 3 pages long…not exactly blog friendly. But if you aspire to make the cocktail and want more detail than I’ve provided, I encourage you to buy the book. You’ll want to try the five-spice Waverly Place Echo cocktail anyway, trust me!