The Sol Journal

Kimchi Bloody Mary Mocktail

recipes

Kimchi Bloody Mary Mocktail

16 December, 2025

Bold, savoury and unexpectedly refreshing, this Kimchi Bloody Mary Mocktail is a gut-loving twist on a classic.

MAKES 1

This alcohol-free spritz is designed for warm Australian summers and festive Christmas gatherings, when you want something refreshing that still supports your body. Our Organic Camu Camu Powder is the hero, delivering a naturally powerful source of vitamin C to help support immunity, energy levels and skin health during the busiest time of year. Light, sparkling and easy to sip, this mocktail feels celebratory without the alcohol – perfect for summer brunches, long lunches and Christmas entertaining where you want to feel good and stay refreshed.

Ingredients

250ml organic tomato juice
2 tablespoons kimchi brine
1 tablespoon kimchi
1 tablespoon coconut aminos extra thick sauce
½ tablespoon lemon juice
½ tablespoon organic maple syrup
1 teaspoon Sol Cleanse Organic Camu Camu Powder
1 teaspoon horseradish
1 teaspoon tabasco
Ice

Garnish

2 teaspoons chilli flakes, finally chopped
1 teaspoon chilli powder
¼ cucumber, sliced lengthwise
½ red chilli, sliced lengthwise
Celery stalk

Method

  1. Rub the rim of a tall glass with lemon juice, then dip it into a mixture of finely chopped chilli flakes and chilli powder to coat.
  2. In a blender, combine the tomato juice, kimchi, kimchi brine, coconut aminos, lemon juice, maple syrup, camu camu powder, horseradish and tabasco. Blend until smooth.
  3. Strain the mixture through a fine mesh sieve to remove any pulp or bulky pieces.
  4. Fill the prepared glass with ice. Pour the strained Virgin Bloody Mary over the ice.
  5. Garnish with cucumber slices, red chilli slices and a celery stalk. Serve fresh immediately.