Gin Kimchi Cocktail Recipe

Kimchi (pickled and fermented vegetables served with Korean food) has always scared me. The flavor can be intensely pungent and the texture rather slippery. Some of the cooks in the Cyrus kitchen were pickling radishes one day, and the smell caught me off guard. At first I thought they were making kimchi, but they explained that pickled radishes, while not true kimchi, throw off an intense smell reminiscent of fermented vegetation. while the radishes smelled almost offensive, they tasted delicious. I wondered if the strong aroma and flavor might work well in a cocktail in the same way that musk is a nice undertone in cologne. This was the tasty result.  Adapted from "Artisanal Cocktails" by Scott Beattie.