Recipes

Supercharge Your Seasonal Brunches with the Ultimate Gut-Loving Cocktail

Saturday 16th December 2017
Celia Bryan-Brown

Being your best self shouldn’t mean you have to abstain over the festive period. With this twist on the bruncher’s favourite – a zingy Bloody Mary, you can have your cake and eat it too.

We’ve combined gut-loving fermented goodness with nutrient-dense seaweed and the antioxidant zip of tomato juice. Subtly spicy and seriously refreshing, it’s the ultimate stomach-soother for the morning after the night before.


Kimchi and Seaweed Bloody Mary | Serves 1

INGREDIENTS

1 cup tomato juice (not from concentrate)
4 tablespoons kimchi (you can easily find a good quality one at Whole Foods or Planet Organic)
1 heaped teaspoon wakame seaweed flakes
1 teaspoon soy sauce/ tamari
2 shots vodka
4 dashes Tabasco (or more to taste)
4 dashes celery bitters


INSTRUCTIONS

1. Combine all the ingredients, except the Tabasco and bitters in a cocktail shaker and half fill with ice

2. Shake vigorously until combined and the kimchi starts to break up a little

3. Strain into a chilled glass over fresh ice and season with Tabasco and bitters to taste

Original recipe contributed by drinks specialist Celia Bryan-Brown. Visit her site for more seasonal recipes and recommendations.

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