KIMCHI BLOODY MARYS

If you’ve been following along with the DPA for a little while, you’ve heard me talk about my girl Haley of Brewing Happiness. We threw a SNOW party for 100 of our friends and then decided we should be friends for like, ever. She is the goddess of vegan food and takes the prettiest pictures, plus she’s really great at getting things DONE (I like those sorts of people). We mashed our styles this weekend and met up at my place for a homemade brunch for two. What I mean by mashing styles: everything we ate/drank was vegan, gluten free, and sugar free (Haley’s style), and there was lots of booze (my style).

One thing I love about hanging with other bloggers is that they teach me a bunch. For instance, who knew that most bloody marys aren’t vegan?! Traditional bloody marys have a dash of worcestershire sauce, which has lots of ANCHOVIES up in there! All of the vegan versions we found contained sugar or gluten, so we took matters into our own hands and DIY’d the worcestershire sauce. The result is a smoky, tangy sauce that completely ROCKS when mixed with vodka and tomato juice.

kimchi bloody marys
makes 1 cocktail

While I shook up cocktails, Haley made some seriously amazing vegan corn cakes for our brunching pleasure. We paired the bloody marys and corn cakes with 3 coffee (our favorite cold brew for eva eva) and then relished the good friend, good brunch moment. Head on over to Brewing Happiness for a recipe for those vegan corn cakes, but not before snagging this kimchi bloody mary recipe!

2 oz vodka
2 oz cabbage kimchi, plus more for topping
4 oz tomato juice
1/2 teaspoon apple cider vinegar
1/2 teaspoon coconut aminos
1/4 teaspoon liquid smoke
1 dash hot sauce
juice of 1/2 lemon
cabbage kimchi

Mix the apple cider vinegar, coconut aminos, and liquid smoke in a small bowl and set aside. In a blender, mix kimchi and tomato juice until Pour over ice and add vodka. Add the vinegar mixture, hot sauce, and lemon and stir with a cocktail spoon. Top with LOTS of kimchi and enjoy.