Daikon Water Kimchi Turned Savory Cocktail

Savory cocktails continue to gain traction on American menus, and the Rad(ish) Highball from newly opened cocktail bar Golden Rule offers a particularly compelling interpretation. Inspired by the flavors of dongchimi, the Korean daikon water kimchi that bar director Danielle Peters-Clossey grew up with, the cocktail blends gin, umeshu, daikon, cucumber, yuzu and tonic into a highball with surprising depth.

“This is our savory highball,” says Peters-Clossey. “It’s a nod to my Korean upbringing, highlighting the umami, slightly sweet and tangy notes of dongchimi.” The gin provides a botanical backbone, while umeshu, made with unripe plums, contributes subtle fruitiness and acidity. Daikon introduces an earthy, peppery bite, balanced by cucumber’s gentle sweetness and the bright lift of yuzu. Shio koji amplifies the citrus and umami notes, while tonic water keeps the cocktail light and sessionable. A rim of gochugaru, yuzu and mushroom powder reinforces the savory theme.

“What makes this drink successful is that it’s a savory cocktail that doesn’t feel heavy or overwhelmingly salty,” says Peters-Clossey. “There is just enough sweetness and carbonation to keep it light.” The result is a drink that demonstrates how global pantry ingredients can expand the possibilities of modern mixology, translating the flavors of a beloved Korean staple into a nuanced adult beverage.

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