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The Rising Sun Bloody Mary

Nathan N on 24th Mar, 2016

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. 

The Rising Sun Bloody Mary

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.

cocktail  / brunch  / asian
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