Prep Recipes is your go-to library for the behind-the-bar building blocks that make great cocktails shine. Find recipes for syrups, tinctures, infusions, essences, shrubs, and other house-made ingredients you can prep ahead for service. Whether you’re dialing in a signature menu or just experimenting at home, these guides help you build deeper flavor from the first pour.
Peel and cut half an asian pear. Vacuum pack the other half of the pear for the next batch.
You will need
2 pineapples, diced, tossing the bark and core
.5 cup peeled asian pear
.5 cup of Gochugara
.25 cup of Fish Sauce - we like red boat for this recipe
2 minced garlic cloves
2 tbsp of sugar
1 small nub of ginger, minced.
Combine 3tbs each of sugar and salt. Toss the diced pineapple in the salt and sugar mixture. Set timer for 15 minutes. Combine the rest of your ingredients in a blender or food processor. Add a touch of water, just enough so that the paste isn’t too dry. Don’t worry if you over water just a bit. The kimchi is for a bloody mary mix so it isn't the end of the world if the paste isn’t super thick.
When 15 minutes is up, rinse the pineapple. You want to taste just a hint of salt on the pineapple. Combine pineapple and kimchi paste. Refrigerate. Taste after a day or two.
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