Published in the January 2012 issue of Spirit Magazine
We started serving brunch about four months ago, which gave me a great excuse to experiment with breakfast cocktails. When I paired tomato juice with kimchi, a spicy Korean side dish that mostly consists of fermented Napa cabbage, the flavors just harmonized. This is kind of like a cross between a Bloody Mary, which is made with vodka, and a Bloody Maria, which uses tequila. But instead of tequila, I use a barrel-aged version of its smokier cousin, mezcal. The finishing touch is a little bit of Edmund Fitzgerald Porter, a beer from Great Lakes Brewing Company that has a strong coffee flavor. So even if you start your day with a cocktail, you can say you’ve had your morning coffee too. Pete Gugni is the chief mixologist at The Bedford in Chicago.
1½ ounces vodka
½ ounce Don Amado reposado mezcal
5 ounces kimchi tomato juice*
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 dash pepper
1 dash celery salt
1 ounce Edmund Fitzgerald Porter
1. Combine ingredients in an ice-filled mixing glass. Shake, then strain into a 14-ounce glass over ice.
2. Stir in the beer, then garnish with a celery stalk and lemon wedge.
*In a blender, purée 3 parts tomato juice with 1 part kimchi.
Download full Article from Spirit Magazine: Bedford Bloody