Last Sunday, the weather was so gorgeous, and for the first time in months I wasn’t daunted by the thought of leaving a roughly one-block radius. Jen G and I were both up for trying something new, and decided on brunch at Lucky Luna, by McGolrick Park. After a nice walk and a little conversation about our aches and pains, we entered this cozy little joint, greeted by Marisa Cadena– one of the owners, who informed us of TWO special bloody Marys featured on that afternoon’s menu. The first was a Tequila Maria and the second a Kimchee + Nori Bloody. We shall have one of each! we declared. Both were delicious and unique, but the kimchee variation was my favorite. I asked Marisa if she’d mind sharing her and Ken Ho’s recipe with us here at Greenpointers, so we can all spice up our brunches when we’re scared to leave the block again for freezing cold, weather-related reasons.
Lucky Luna’s Kimchee + Nori Bloody Mary
co-created by Marisa Cadena and Ken Ho
“Our love child that takes all things we adore: spice, seaweed and kimchee (and booze, of course). Born out of our home brunch experiments.”
Ingredients for Bloody Mix (makes one quart):
20 oz. Tomato juice
4 oz. Worcestershire sauce
4 oz. Sriracha hot sauce
4 oz. Salsa Valentina Hot
1 Tbsp. Fresh ground black pepper
1 Tbsp. Sea salt
2 Tbsp. Horseradish
Package of dried Nori (or Wasabi Nori for the extra kick)
Fresh Kimchee (found at your local Korean deli or market— way easier and less time-consuming than making it yourself)
Take your pint or Collins glass, rub rim with a lime half and dip in salt
Pour 2 oz of Vodka and 1 oz of Lime juice into glass, fill with ice then fill to top with Bloody mix. Top off with a healthy splash of Kimchee juice and stir. With the aid of a bar spoon, line glass with a few strips of the dried nori. Take a long cocktail pick and fill it with kimchee and lay across top of glass as garnish.
Thanks so much Marisa and Ken!
Oh, and just one more thing…
Fermented foods (like Kimchee) are awesome. Kimchee is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli. This good bacteria helps with digestion, and some studies show fermented cabbage has compounds that may prevent the growth of cancer. That has to make up for the fact that you’re drinking a Bloody Mary, right? And you can always omit the vodka if you just want a refreshing, vegetable concoction.