Sake and shōchū combine in this Japanese twist on the Bloody Mary. Pungent powdered wasabi offers a spicy bite, while sweet and garlicky teriyaki sauce rounds things out. Garnished with pickled ginger and a togarashi rim, it's a savory, bright way to kick off brunch.
- Yield:Makes 6 cocktails
- Active time: 5 minutes
- Total time:5 minutes
- 3 cups tomato juice or V8
- 1 1/2 cups shōchū
- 3 tablespoons sake
- 2 tablespoons teriyaki sauce
- 2 tablespoons pickled ginger brine
- 2 tablespoons miso paste
- 1 tablespoon lime juice from 1 lime
- 2 teaspoons wasabi powder, plus more to taste
- 2 tablespoons togarashi
- 6 lime wedges from 1 lime
- 1/4 cup kosher salt
- 12 pieces pickled ginger
In a large pitcher, combine tomato juice, sochu, sake, teriyaki sauce, ginger brine, miso paste, lime juice, wasabi powder, and 1 tablespoon togarashi. Stir well until miso paste is fully dissolved.
On a small plate, combine salt and 1 tablespoon togarashi. Run a lime wedge around the rim of 6 tall beer or Collins glasses and coat edge with salt-togarashi mixture. Place a lime wedge on the edge of each glass and fill with ice.
Pour cocktail into glasses and garnish with a cocktail skewer threaded with 2 pieces of pickled ginger.