Shōchū Bloody Mary With Wasabi and Pickled Ginger Recipe

Niki Achitoff-Gray
Sh\u014dch\u016b Bloody Mary With Wasabi and Pickled Ginger Recipe
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  • Yield:Makes 6 cocktails
  • Active time:5 minutes
  • Total time:5 minutes
This recipe appears in:
4 New Twists on the Bloody Mary

Wasabi powder, togarashi, and sake give this bloody Mary its Japanese flavor [Photograph: Vicky Wasik]

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.

Ingredients

  • 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

Directions

  1. 1.

    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.

  2. 2.

    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.

  3. 3.

    Pour cocktail into glasses and garnish with a cocktail skewer threaded with 2 pieces of pickled ginger.

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