Gochujang bloody mary with a soy-pickled quail egg

Method

1. Begin with the pickles – these can be made the day before or up to an hour before. Bring a small pan of water to the boil. Gently lower the quail eggs into it and cook for 3 minutes, then plunge into cold water to halt the cooking process. To peel, gently tap, then roll along the surface with a little pressure so you’re cracking the shell all the way round. It should then peel off easily. Rinse in cold water, then put in a container.
2. Slice the cucumbers into 1cm rounds and add to the container of eggs, then pour over the rice vinegar, soy sauce and mirin and leave to pickle for at least 1 hour or overnight in the fridge.
3. To make the cocktail, spoon the gochujang into a tall glass, then add 1 tsp of the pickle liquor from the garnish pickles and mix until loosened into a smooth paste. Pour in the vodka, top up with ice, then add the tomato juice, squeeze in the juice from the lemon wedge and stir well. Garnish with a skewer of pickled cucumber, quail egg and onion, a celery stick and black sesame seeds.