Drink recipe: New Orleans Bloody Mary

 More Bloody Marys to make bloody merry over!  This one is courtesy of “Cockail Guru” Jonathan Pogash, who made the drink on TV over the weekend. (Watch it here )

A few special touches make this version really interesting: 

1. the main spirit used is absinthe, not tequila or vodka, and it’s relatively light on the tomato juice, plus a good dose of lime juice instead of the lemon that brightens most Bloodies. I haven’t yet tried it, but it sounds like  a refreshing twist.

2. this drink is not for instant gratification freaks. Jon adds savory extras like salt & pepper, horseradish, and Tabasco, and then lets it meld for a full 24 hours

3. Then — and only then! — he pours it over ice and garnishes with something smoky and pickled, like okra.

New Orleans Bloody Mary (by Jonathan Pogash)

(serves 1)

1 oz. LUCID Absinthe

2 oz. Tomato juice

1 pinch black pepper

1 pinch horseradish sauce

1 dash Tabasco hot sauce

3 dashes Worcestershire sauce

1 dash kosher salt

1/2 oz. fresh lime juice

Directions: Combine ingredients and marinate for 24 hrs.  Then pour over ice into tall glass.

Garnish: Rick’s Picks “Smokra” pickled okra (or any other pickled vegetable)

Let’s Get Pickled: Kimchi Cocktails

Kimchi Bloody Mary - Photography by Jessica Boucher

Kimchi Bloody Mary - Photography by Jessica Boucher

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…

 

Gin Kimchi - Photography by Sara Remington

 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!