Bloody Busan

Bloody Busan image 1

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