Japanese Bloody Mary Cocktail Recipe

Let yourself be seduced by Bloody Mary à la japonaise, an innovative and delicious reinterpretation of the classic Bloody Mary cocktail, enriched by the unique flavors of Japan. This revisited cocktail retains the classic base of vodka and tomato juice, but adds a Japanese twist with ingredients such as soy sauce, mirin and yuzu juice. The result is a deep, complex cocktail with umami notes, subtle sweetness and vibrant citrus freshness.

Prep Time

10 minutes

Servings

4 glasses

Ingredients

• 240 ml vodka
• 480 ml tomato juice
• 60 ml soy sauce
• 60 ml mirin (or 4 tablespoons sugar if you don't have mirin)
• 40 ml yuzu juice (or lime juice if you don't have yuzu)
• 4 teaspoons wasabi (adjust to taste)
• A few drops of toasted sesame oil (to taste)
• 4 teaspoons Worcestershire sauce
• Salt and pepper to taste
• Ice cubes
• Cucumber slices
• Slices of pickled ginger (gari)
• Shiso or coriander leaves
• Carrot sticks
• Celery sticks

Directions

1. In a large shaker or pitcher, combine the vodka, tomato juice, soy sauce, mirin, yuzu juice, wasabi, sesame oil and Worcestershire sauce.
2. Add a pinch of salt and pepper to taste. Add ice cubes.
3. If you're using a shaker, shake vigorously for a few seconds to combine the ingredients and chill the cocktail. If using a pitcher, stir well with a long spoon.
4. Fill four glasses with fresh ice cubes and pour the cocktail into each glass. Adjust the seasoning if necessary, adding more salt, pepper or wasabi to suit your taste.
5. Garnish each glass with slices of cucumber, strips of pickled ginger, a shiso or coriander leaf, a carrot stick and a celery stick. All that's left to do is enjoy!