Embrace the unexpected with this light and effervescent savory cocktail that features the flavors of kimchi balanced with sweet pineapple kombucha.
Ingredients
- Ingredients:
- 500ml (2 cups) Vodka
- 170g (5 oz) Kimchi
- Gomme Syrup Ingredients:
- 250g (1 cup) Water
- 250g (1 cup) Brown Sugar
- 20g (2 tbsp) Acacia Gum
- Cocktail ingredients:
- Ice as needed
- 45g (1 ½ oz) Kimchi Vodka
- 15g (½ oz) Brown Sugar Gomme Syrup
- 15g (½ oz) Lime Juice
- 0.25g (pinch) MSG
- 30g (1 oz) Pineapple Kombucha, (you can use more if preferred)
- 3 drops Alice and the Magician Ginger Elixir
- 3 drops Alice and the Magician Thai Herb Elixir
Equipment
Timing
Active Time: 10 Minutes
Total Time: 4 Hours 30 Minutes
Yield
1 Cocktail & 500ml Infused Vodka
-
Infuse Vodka
In a blender place the Kimchi and vodka.
Blend for 1 minute before pouring all the contents into a 16 oz whipping siphon.
Charge with 1 N2O charge. Allow it to sit for at least 4 hours to fully infuse. Shake well periodically.
-
Create Brown Sugar Gomme Syrup
In the meantime, mix together the brown sugar and acacia gum before adding the water in a small heavy bottom pot.
Stir well before heating to a boil.
Allow this mixture to cool before adding to the cocktail.
-
Strain Vodka
Strain the infused vodka through a 100 micron super bag.
The vodka is now ready to use. Over time there will be separation. So be sure to shake well before making a cocktail.
-
Mix Cocktail
Fill a mixing glass with ice and add 45g of kimchi vodka, lime juice, brown sugar gomme syrup, MSG and both aromatic elixirs. Stir the cocktail well.
Pour the cocktail into a glass and float the kombucha on top.
Serve immediately.
Store the remaining kimchi vodka in a sealed bottle, shake well before using.
Summary
Recipe Name
Kimchi Kombucha Collins
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
