We Dare You: Try This Fire Cider Bloody Mary With Kimchi + Toasted Nori

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.

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