Directions
El Bloody Luchador is a multi-ethnic cocktail, an icy melting pot of flavors that start from Mexico to drink at the Mezcal source, pass through Italy to take pummarola and then fly to Korea to give the final touch with a couple of kimchi leaves. Let’s say it’s a globetrotter twist of the classic Bloody Mary.
It is an extreme cocktail, all played on a glowing game of precarious balances and aromatic contrasts, but as always the tomato juice turns out to be a large blank canvas, a perfect glue to mix the most disparate ingredients. Ingredients that in this case are few and selected by skilled hands to offer you a heavy and powerful cocktail that kicks at an aromatic level, but will unhinge all your innermost inhibitions.
Kimchi is the most famous Korean specialty, an ancient fermented, with a complex, pungent, spicy and persuasive flavor. We used the classic Chinese cabbage kimchi fermented in a brine of water, salt and chili, but any vegetable can be fermented without problems. Do not add much Tabasco, the kimchi is already spicy and tasty and it is enough just to replace the usual combo of Tabasco and Worchester sauce.
Ingredients and doses to make the El Bloody Luchador cocktail
- 5 cl of mezcal reposado
- 90 ml of tomato juice
- juice of half a lemon
- a few drops of Tabasco
- salt and pepper
- 15 grams of Chinese cabbage kimchi
How to make the El Bloody Luchador cocktail
Prepare the tomato juice with the extractor and filter the juice.
Pour the tomato juice into a container and put the kimchi inside, mash with a spoon and leave it to infuse for a couple of hours, then strain.
Put the tomato juice in a mixing glass full of ice, add salt, pepper, Tabasco, lemon juice, stir and then pour into a glass. Without ice, it doesn’t have to become a soup. Decorate with a sheaf of kimchi and drink.
Food pairings
Paella, chicken curry, spicy chicken wings, fish tacos, sweet and sour pork, Cantonese rice.
