This sour-spicy twist on the classic brunch drink is very easy to recreate at home.

Kimchi bloody mary

Serves 1

For the kimchi mix (for four serves)
45g Lea & Perrins Worcestershire sauce
45g fresh lime juice
18g kimchi – use your favourite; ours is Kim Kong
5g Tabasco
10g gochujang

For the drink
50ml vodka – we use Grey Goose
75ml good tomato juice
30ml kimchi mix (see above and method)
1 thick slice cucumber, to garnish
1 fresh mint sprig, to garnish

First make the kimchi mix. Put everything in a blender, blitz smooth, then decant into a clean jar or bottle, seal and store in the fridge, where it’ll keep for a good couple of months.

To build the drink, fill a boston shaker with ice and leave until the shaker feels cold to the touch. Measure in the vodka, tomato juice and kimchi mix, then shake hard for 10 seconds. Strain into a highball glass filled with fresh ice, garnish with the cucumber and mint, and serve.

• Heath Ball, owner, The Red Lion & Sun, London N6