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Bloody Busan
Photography by Jon Wah
By Harry Mill
at Leigh St Luggage
Bloody Busan
- 55 ml Australian Distilling Co. Gin
- 20 ml Tomato juice
- 15 ml Lemon juice
- 1 x pot Wetmix: home-made kimchi, 5 bar spoons brine, 2 drops celery bitters, 3 dashes Worcestershire sauce
- 1 pot Drymix: 2 barspoons gochugaru (dried Korean chilli flake), 1/2 olive, 2 thin slices muddled ginger, 1/4 barspoon of 5/2 salt/msg mix
Rimmed with dehydrated blitzed kimchi and dehydrated lemon rind and MSG/salt mix
Skewered kimchi garnish
Australian Distilling Co.
Status: Operational
Visitor Policy: Not generally accessible
Website: Australian Distilling Co.
Address: 25 North Terrace, Hackney, South Australia, 5069
Visitor Policy: Not generally accessible
Website: Australian Distilling Co.
Address: 25 North Terrace, Hackney, South Australia, 5069
