How to make a spicy Kimchi Bloody Mary

Let’s be honest: The best way to ease back into the world is with a power brunch, complete with a spicy Asian Bloody Mary, courtesy of

Shayna Cott, the beverage director of Brooklyn’s hit Korean barbecue spot and karaoke den, Insa, swears it’s the “best bet” for getting through the day after a rough night.

Kimchi Bloody Mary

Recipe adapted from Shayna Cott, Insa, Brooklyn, NY


For the Bloody Mary:

4 cups tomato juice

2½ cups soju

½ cup, plus 1 tablespoon, kimchi brine

½ cup lemon juice

1 tablespoon soy sauce

1 tablespoon fish sauce

½ tablespoon Tabasco

½ tablespoon prepared horseradish

¼ teaspoon celery salt

¼ teaspoon wasabi powder


For the Garnish:

Castelvetrano olives

Pickled cocktail onions

Pickled ramps

Cucumber kimchi

Cabbage kimchi

Lime wedges