The Bloody Mary: it's a cocktail that either induces excited anticipation or prompts a firm shake of the head. As one of the most polarizing drinks out there, it certainly invites a lively discussion. Whether you're already an ardent fan, curious to know more, or keen to shake up your usual choice of cocktail, this blog post promises to take you on an intriguing journey. From the mysterious origins of the Bloody Mary to its many global variations, we're about to dive deep. But, here's the cherry—or should we say celery—on top: we're bringing you an innovative Korean twist to this classic cocktail. Let's embark on this tantalizing journey together.
The Birth of the Bloody Mary
The Bloody Mary has a past as murky as its tomato-based depths. Some claim it was concocted by bartender Fernand Petiot in 1920s Paris, while others give credit to American entertainer George Jessel in the 1930s. Despite the disputed origins, one thing is certain: this blend of tomato juice, vodka, and a medley of spices has captured the world's attention for nearly a century. Over time, the Bloody Mary has morphed from a humble hangover cure to a brunch staple and even a chef's canvas for extravagant garnishes. It's safe to say this cocktail has truly stood the test of time, continuously reinventing itself while retaining its core identity.
The classic Bloody Mary recipe is simple yet packed full of flavor. At its heart lies a harmonious blend of tomato juice and vodka, livened up with a dash of Worcestershire and Tabasco sauce. Seasoned with salt, pepper, and a squeeze of lemon, it's a tangy, fiery concoction designed to kick-start your senses.
The Korean Kick: Crafting a Korean-Inspired Bloody Mary
Korean cuisine, with its vibrant, umami-packed flavors, lends itself beautifully to the cocktail world. One such ingredient that stands out is gochujang, a staple in Korean kitchens. This fermented red chili paste adds a complex mix of spicy, sweet, and savory flavors that are incredibly compelling.
This unique balance of heat, sweetness, tang, and savory elements found in gochujang inspired us to give the classic Bloody Mary a modern, Korean twist. Imagine the intense flavor of gochujang mingling with the robustness of tomato juice, vodka's clean bite, and mezcal's smoky touch—it's a cocktail experience that's not only refreshingly different but also irresistibly delicious.
Now, let's get to the mixing!
Crafting the Korean Bloody Mary
For this cocktail, we're using a vodka base enriched with mezcal for a smoky touch, mixed with an Asian sauce blend—highlighted by the addition of gochujang—and our homemade tomato juice. Follow these steps to craft your very own Korean-inspired Bloody Mary.
Recipe:
30ml Vodka
10ml Mezcal
20ml Asian mix
60ml Tomato puree.
Add all the ingredients to a shaker.
Fill your shaker with ice.
Shake vigorously for 15 seconds.
Fine strain to a highball glass filled with ice.
Garnish with a celery stick.
Asian Mix:
130ml Soy Sauce
100ml Brown sugar syrup
200ml Rice Vinegar
2 Teaspoons gojuchang
2 teaspoon cumin
Housemade Tomato Puree:
500gr Tomatoes
250gr Cherry Tomatoes
250gr Red Bell pepper
Salt and Pepper
Dash of chili powder
Blend in the thermomix on max speed for 30 seconds, then cook at 90 degrees, speed 3 for 20 mins. If you don't have a thermomix, blend all the ingredients with a hand blender, and cook on the stove, once it boils cook for 15 minutes stirring constantly. Filter through a fine mesh and bottle. Keep refrigerated.
Your Bloody Mary, Your Way
As we've discovered, the Bloody Mary is a versatile canvas for cocktail innovation. But the best thing about cocktail-making? It's the freedom to experiment, to create a drink that's uniquely yours. So, whether you're a fan of the classic Bloody Mary or you're adventurous enough to try the Korean-inspired version, remember—it's your Bloody Mary, your way. We've shown you one way to reinvent this classic; now, we'd love to see how you make it your own. Happy mixing!
Comments