Tokyo Bloody Mary Recipe

Cooking Directions

• STEP 1.In a cocktail shaker, combine tomato juice, vodka, soy sauce, wasabi, sake, lemon juice, and Worcestershire sauce.
• STEP 2.Add ice to the shaker and shake vigorously for about 15 seconds to chill the drink.
• STEP 3.Strain the mixture into a glass filled with ice cubes.
• STEP 4.Garnish with a skewer of pickled ginger and a sprinkle of togarashi.
• STEP 5.Serve immediately and enjoy!

Cooking Tips

• Adjust the amount of wasabi and soy sauce according to your preference for spiciness and saltiness.
• Use a high-quality tomato juice for the best flavor.
• If you don't have a cocktail shaker, you can use a mason jar with a tight-fitting lid.
• For a non-alcoholic version, omit the vodka and increase the amount of tomato juice.

Storage and Serving

• The Tokyo Bloody Mary is best served fresh.
• If you have any leftover mixture, store it in an airtight container in the refrigerator for up to 24 hours.
• Give it a good shake before serving again.