Fire cider is definitely not for the faint of heart, but if you can handle the heat, there’s nothing better for boosting immunity all season. We’ve been tossing back this homemade recipe from Heirloom, a new cookbook by horticulturist, baker and cook Sarah Owens. Below we’re sharing a little remix on the classic – a fire cider bloody mary. If you’re scared of the cider’s burn, are tackling a hangover or simply looking to mix up your regular immunity-boosting routine, give this punchy recipe a try…
The immune tonic Fire Cider Tonic fortifies this classic brunch cocktail with a nod to Asian ingredients. You need not use alcohol, but if you do, look for a good soju or shochu, a clear Korean beverage distilled from rice, wheat or barley. If you can’t find it, a quality vodka or the unsweetened version of Kumquat Liqueur would be fine. A rim of togarashi (a Japanese spice blend of ground chilies, orange peel, sesame, ginger and seaweed) along with a garnish of toasted nori and kimchi provides a unique and savory finish with just the right amount of saltiness to counter the bite of the fire cider.
Tip: To toast the nori, place a skillet over medium-high heat for two to three minutes. Place the nori on the skillet until it turns from a dark to bright green color. Remove to cool before serving.
Fire Cider Bloody Mary
Serves 2
Ingredients:
For the drink:
1 lime or lemon wedge
¼ cup togarashi
ice cubes
1 ¼ cups tomato juice
½ cup soju or shochu, gin or vodka (optional)
½ cup Fire Cider Tonic, or more to taste
1 tsp tamari
1 tsp toasted sesame oil
For the garnish:
toasted nori (purchased, or toast it yourself)
¼ cup kimchi
Directions:
Use the lime wedge to wipe the rims of two large glasses. Dip the rims into the togarashi to coat, then fill the glasses with ice. In a pitcher, stir together the tomato juice, soju, fire cider, tamari and toasted sesame oil.
Divide the mixture between the glasses. Garnish as you wish and serve immediately.
Tip: To toast the nori, place a skillet over medium-high heat for 2 to 3 minutes. Place the nori on the skillet until it turns from a dark to bright green color. Remove to cool before serving.
From Heirloom by Sarah Owens © 2019 by Sarah Owens. Photographs © 2019 by Ngoc Minh Ngo. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.
