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.
