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.
Read more: Four New Twists on the Bloody Mary
- Yield:Makes 6 cocktails
- Active time: 5 minutes
- Total time:5 minutes
Ingredients
- 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
Directions
-
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.
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.
Pour cocktail into glasses and garnish each one with a cocktail skewer threaded with 2 pieces of pickled ginger.
This Recipe Appears In
Four New Twists on the Bloody Mary
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