In a small shallow dish combine fine sea salt, freshly ground black pepper, toasted sesame seeds (if using), and very finely chopped kimchi or kimchi flakes. Stir to evenly distribute. Use a lime or lemon wedge to moisten the glass rim, then dip the rim into the salt-pepper-kimchi mix, twisting to coat evenly. Set glass aside to dry slightly.

Garnish

Prepare one thin slice of kimchi (pat dry) or a shiso leaf to float or skewer as garnish. Keep chilled until serving.

Umami Dashi (if making)

If you do not have pre-made umami dashi, combine 1 cup cold water with 1 tbsp bonito flakes (or a 1 tbsp dried shiitake concentrate) and a pinch (about 1/4 tsp) of kombu or powdered kombu. Let sit 10–20 minutes in the refrigerator to steep, then strain through fine mesh. Use 1 oz for the recipe and keep the remainder chilled for future cocktails.

Cocktail

Combine and dry shake (if using egg white)

In a cocktail shaker add 2 oz gin, 1 oz chilled umami dashi, 3/4 oz fresh lemon juice, 1/4 tsp shoyu, 1/2 oz kimchi juice (strained), 1/4 oz dry vermouth (optional), 1/4 tsp simple syrup (optional), and 1/2 egg white if using. Dry shake vigorously (no ice) for 15–20 seconds to emulsify and create texture.

Ice shake

Add large ice cubes to the shaker and shake hard for 10–15 seconds until well chilled and slightly diluted. If you did not use egg white, combine ingredients with ice and shake 10–12 seconds.

Strain and serve

Double-strain the cocktail into the prepared rimmed glass over one large ice cube or serve neat in the rimmed glass depending on preference. Aim for a clean pour so rim stays intact.

Finish

Express a lemon or lime peel over the drink if desired, then place the kimchi slice or shiso leaf on the surface as garnish. Optionally sprinkle a tiny pinch of toasted sesame seeds on top. Serve immediately.