Wasabi Bloody Mary-Spicy Breakfast
Be adventurous and change the standard recipe to a wasabi bloody mary. Turn this traditional brunch cocktail into a spicy explosion to the senses. Opt for green olives on toothpicks, small pickles, or even a strip of beef jerky. The wasabi gives this bloody mary a spicy kick and a Japanese flair.
Wasabi, that greenish Japanese horseradish familiar from sushi bars, has many more uses than just accompanying raw fish. It adds a spicy edge to all sorts of foods without the heaviness of bottled horseradish.
You can find it in specialty and Asian markets in two forms: ready-to-use paste in a tube or powder in small tins. To use the powder, you make it into a smooth paste with water, as you’d do with dry mustard. The ready-to-use paste has a slightly sharper flavor and a deeper green color, and it’s my preference in these recipes.
As with all sharp seasonings, it’s best to start with a small quantity of wasabi and add more after tasting.
- In a pitcher combine tomato juice, lime juice, Worcestershire sauce, horseradish, wasabi, celery salt, and pepper.
- Stir well.
- Pour into ice-filled glasses.
- Stir in vodka (1 jigger or 3 tablespoons per serving).
- Garnish each serving with a celery stalk and green onion. Makes 4 (1/2- to 2/3-cup) servings.
Bloody Wasabi Mary
Equipment
- Pitcher
Ingredients
- 2 cups tomato juice or vegetable juice cocktail, chilled
- 3 tbsp lime juice
- 1 tbsp Worcestershire sauce
- 1 tsp prepared horseradish
- 1 tsp wasabi paste
- 1/4 tsp celery salt or garlic salt
- 1/4 tsp ground black pepper
- Ice Cubes
- Vodka
- Celery stalks with leaves
- Green onions
Instructions
- In a pitcher combine tomato juice, lime juice, Worcestershire sauce, horseradish, wasabi, celery salt, and pepper.
- Stir well.
- Pour into ice-filled glasses.
- Stir in vodka (1 jigger or 3 tablespoons per serving).
- Garnish each serving with a celery stalk and green onion. Makes 4 (1/2- to 2/3-cup) servings.