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Epicurious

Kimchi Bloody Mary

Kimchi Bloody Mary with bottles of liquor and tomato juice and a glass
Photo by Heami Lee

I’ve been waking up to drink Bloody Marys ever since my college friends and I would gather to make big pitchers of them on weekend mornings to pregame brunch or a football game. The saltiness feels restorative while the spicy kick jolts me awake long enough to ease back into a nice little buzz. As the years have gone by, I’ve been perfecting my recipe—tweaking it just so to get the right amount of savory umami tartness. The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi. Don’t believe me? Ask the Bloody Mary GOAT trophy I won at the Food Network office party!

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