Bloody Busan

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