This one’s for the morning after the night before, when both mind and body are in need of a sharp slap to the chops to help get everything back on track. It’s a gin-based spin on the bloody mary that’s given some extra welly by the Korean chilli paste to make a particularly potent pick-me-up.
Miso hungover
Serves 1
25ml Worcestershire sauce
½ tsp gochujang paste
¼ tsp white miso paste
50ml gin – a good, floral one (we use The Botanist)
150ml good-quality tomato juice, or passata
1 stick celery, to garnish – a nice leafy one, ideally
Put the Worcestershire sauce, gochujang and miso in a blender and pulse three times, until well combined. Fill a highball glass or similar with ice, then pour in the gin and tomato juice. Add the miso mix, stir, garnish and serve.
Tom Byrne, head bartender, Rondo at The Hoxton, London WC1
UK readers: click to buy these ingredients from Ocado
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