A spicy riff on a dirty martini. HEX Ferments Miso-Kimchi juice stands in for olive juice, and a radish ribbon for the olive itself. Blanc vermouth tempers the spice of the kimchi. Mexican gin brings serpentine warmth.
Ingredients
- 1½ oz Condesa "Clásica" Gin
- 1½ oz C. Comoz Vermouth Blanc de Chambery
- ½ oz Destilerias Atxa Vino Vermouth Dry (C. Comoz vermouth blanc can be used instead, if needed. The cocktail will be softer)
- ¼ oz HEX Ferments Miso-Kimchi juice
- ½ oz simple syrup
- Speared tomolives, for garnish.
Preparation
- Chill a coupe glass. Skewer a few tomolives.
- Combine the gin, vermouth(s), kimchi juice, and simple syrup in a shaker over ice. Shake until well-chilled. Strain into the coupe glass and garnish with the skewered tomolives. Serve immediately.
