When Stuart and Emma Rogan opened Hello Beasty in Tāmaki Makaurau’s Viaduct in 2018, they introduced punters to a contemporary clash of pan-Asian flavours that were new to most palates. The flavours that fuse each and every dish are not at all shy, and neither is their take on a classic cocktail.

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With a kick of kimchi, a punch of gochujang and a tickle of togarashi added to a few traditional ingredients, Bloody Kimchi translates to Bloody Mary’s fiesty cousin. It’s a drink best taken at breakfast, or before a meal. For a non-alcoholic version, omit the vodka, and add a little more tomato juice.

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Bloody Kimchi Mix

250g Lea & Perrins Worcestershire Sauce

250g lemon juice

100g kimchi

30g Tabasco (or less, to taste)

60g gochujang (available from any Korean grocery)

Blitz ingredients in a blender until smooth. Makes about 700mL, and will keep refrigerated for a couple of months.

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Ingredients

1 lemon wedge

Packet togarashi seasoning (available from any Asian grocery)

45mL vodka

30mL Bloody Kimchi Mix

70mL tomato juice

ice

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What to do

1. Take a highball glass and run a wedge of lemon around the rim, then tip the glass upside down and dip it into a saucer of Togarashi seasoning. 

2. Stack the glass with ice and hustle so it doesn’t melt.

3. In a jug or Boston shaker, add vodka, kimchi mix, tomato juice and a large scoop of ice. Mix well with a spoon for 20-30 seconds or shake vigorously until it’s all good and cold — you’re combining and diluting the drink just a little. 

4. Empty ice from your prepped glass, strain cocktail into the glass and garnish with a wedge of cucumber. Delicious.

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Hello Beasty
95-97 Customs St West, Tāmaki Makaurau
hellobeasty.nz