Shochu Bloody Mary With Wasabi and Pickled Ginger Recipe

Shochu Bloody Mary With Wasabi and Pickled Ginger Recipe

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

Sake and shochu 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 (720ml) tomato juice or V8
  • 1 1/2 cups (360ml) shochu
  • 3 tablespoons (45ml) sake
  • 2 tablespoons (30ml) teriyaki sauce
  • 2 tablespoons (30ml) pickled-ginger brine
  • 2 tablespoons (30g) miso paste
  • 1 tablespoon (15ml) lime juice from 1 lime
  • 2 teaspoons wasabi powder, plus more to taste
  • 2 tablespoons togarashi, divided
  • 1/4 cup (48g) kosher salt
  • 6 lime wedges from 1 lime
  • 12 pieces pickled ginger


  1. 1.

    In a large pitcher, combine tomato juice, shochu, 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 each one with a cocktail skewer threaded with 2 pieces of pickled ginger.