Bloody Mary With Wasabi And Pickled Ginger Recipe

• 3 cups (720ml) tomato juice or V8
• 1 1/2 cups (360ml) shochu
• 3 tablespoons (45ml) sake
• 2 tablespoons (30ml) teriyaki sauce
• 2 tablespoons (30ml) pickled-ginger brine
• 2 tablespoons (30g) miso paste
• 1 tablespoon (15ml) lime juice from 1 lime
• 2 teaspoons wasabi powder, plus more to taste
• 2 tablespoons togarashi, divided
• 1/4 cup (48g) kosher salt
• 6 lime wedges from 1 lime
• 12 pieces pickled ginger

1. In a large pitcher, combine tomato juice, shochu, sake, teriyaki sauce, ginger brine, miso paste, lime juice, wasabi powder, and 1 tablespoon togarashi. Stir well until miso paste is fully dissolved.
2. On a small plate, combine salt and 1 tablespoon togarashi. Run a lime wedge around the rim of 6 tall beer or Collins glasses and coat edge with salt/togarashi mixture. Place a lime wedge on the edge of each glass and fill with ice.
3. Pour cocktail into glasses and garnish each one with a cocktail skewer threaded with 2 pieces of pickled ginger.

tomato juice, shochu, sake, teriyaki sauce, miso paste, wasabi powder, togarashi, kosher salt, lime wedges from, ginger

Taken from www.seriouseats.com/recipes/2015/05/shochu-sake-japanese-bloody-mary-wasabi-teriyaki-pickled-ginger-recipe.html (may not work)