This is what I love about cocktails!! Incorporating savory ingredients like fresh herbs and pickled roots keeps things interesting to say the least. So when Karen told me she was getting her grilled kimcheese on, I knew just what to do. Don’t get me wrong, I love a good classic cocktail. I’m a booze nerd, big time. But what really gets me excited is fresh produce. This magical recipe is a Scott Beattie creation (of course). If you’ve never pickled anything before, here’s a good reason to start. So let’s all get creative, shall we? After all, imbibing is meant to be fun!!

GIN KIMCHI COCKTAIL Ingredients: For the cocktail 1 1/2 oz gin

3/4 oz lemon juice

1/2 oz ginger-honey syrup

3/4 oz ginger beer

8 pieces pickled ginger

8 pieces pickled daikon

5 shiso leaves, cut into chiffonade For the ginger-honey syrup 1/2 cup honey

1/2 cup water

1/4 cup freshly grated ginger For the pickled ginger 1/2 pound ginger, peeled and sliced in 1/8-inch pieces

1 1/3 cups pickling liquid (see below)

1 small red beet, cooked and peeled For the pickled daikon 6-inch daikon, peeled and thinly sliced

2 cups pickling liquid (see below) For the pickling liquid (~ 3 1/3 cups) 2 cups rice wine vinegar

2/3 cup mirin

2/3 cups filtered sake

1 cup sugar Directions: For the pickling liquid Combine the vinegar, mirin, and sake in a saucepan over high heat. Bring the mixture to a boil, add the sugar, and stir until it dissolves. Store in airtight container. For the pickled daikon Add the sliced daikon to a airtight container. Separately, in a saucepan over high heat, bring the pickling liquid to a boil and pour it over the daikon pieces. Place the container, uncovered, in the refrigerator to cool. Store refrigerated and covered for up to one week. Note: the pickled diakon will smell very funky, but don’t let that fool you – they taste delicious! For the pickled ginger In a saucepan over high heat, bring 1 quart of water to a boil.

Place the ginger pieces in an airtight container and pour the boiling water over the ginger. Let it rest for 5 minutes.

Drain out the water and place the ginger back into the container.

In a saucepan over high heat, bring the pickling liquid to a boil.

Remove from heat and pour the pickling liquid over the blanched ginger pieces.

Cut the beet into ~5 slices and add it into the container with the ginger.

Place the container, uncovered, in the refrigerator to cool. Remove the beet when the ginger achieves the pink color of your taste.

The ginger will keep for up to 3 weeks refrigerated and covered in an airtight container. For the ginger-honey syrup Add the honey and the water to a small saucepan over medium heat and stir.

Once the honey is combined, add the ginger, turn off the heat, and let steep for 5 minutes.

Strain through a fine mesh strainer and store in the refrigerator in an airtight container for up to 2 weeks. For the cocktail Combine the gin, lemon juice, and ginger syrup into shaker and give it a stir.

Add the pickled ginger, daikon, and shiso, then fill with ice.

Cover and shake a few times.

Add the ginger beer, pour into a highball glass, and serve.

(images by HonestlyYUM; recipe adapted from Artisanal Cocktails)