Shochu Bloody Mary With Wasabi and Pickled Ginger Recipe

Wasabi powder, togarashi, and sake give this Bloody Mary its Japanese flavor. 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.

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 6 servings

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  • 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. 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.

Special equipment

6 cocktail skewers

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