The Rising Sun Bloody Mary
Known and loved the world over: the classic brunch hangover cure that is the Bloody Mary has been given more spins and twists than a jive contest. My new lower alcohol take uses shochu instead of vodka. Shochu is traditional a clear Japanese beverage distilled from rice, barley, sweet potatoes, sugar cane or buckwheat that comes out around 25% abv and can be found in all Japanese markets or online.
Our Japanese inspired Bloody Mark is packed with limes, ginger and wasabi - it'll definitely put you back in the game.
To make one Rising Sun Bloody Mary, add the following to a cocktail shaker:
- 50ml of shochu (or dry sake or traditional vodka as a last option)
- 115ml tomato juice
- 1/2 teaspoon freshly grated wasabi or 1 teaspoon wasabi paste
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoon soy sauce
- A couple twists of ground pepper
- Good squeeze of lime juice
Put a lid on it and give it a good shake. Pour entire contents (including ice) into a tumbler and a spear of daikon radish or barring that a celery stalk or fat sliver of cucumber will do.
This recipe can be scaled up and mixed in a jug - just stir instead of shake.