Fermented Bloody Mary | Saveur
Luke Burgess modernizes the classic brunch cocktail with kimchi brine and sesame oil at his restaurant Garagistes in Tasmania, Australia.
Ingredients
- 2 cups jarred kimchi brine
- 2 cups spicy pickle brine
- 2 tbsp. light brown sugar
- 1 tsp. kosher salt
- 2 cups bottled clam juice
- 1 cup tomato juice (preferably fresh)
- <sup>1</sup>⁄<sub>2</sub> cup (or more) vodka
- Toasted sesame oil, to garnish
- Fennel pollen, to garnish
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