Bloody Samurai: A Sake Bloody Mary

Name: Bloody Samurai: A Sake Bloody Mary
Ingredients: 3 oz housemade Bloody Mary mix; 2 oz Junmai sake (Moralez uses Yaegaki); 1/2 oz lime juice; Barspoon of pickled ginger juice; 3 dashes sriracha; 3 dashes tamari sauce; _______________________________; bloody Mary mix; 3 oz tomato juice; 2 dashes Worcestershire sauce; 2 tsp grated horseradish; 1 tsp celery salt; Pinch of smoked paprika; Pinch of garlic powder; A dash of red pepper flakes; 2 dashes of black pepper; A dash of olive juice; Squeeze of lemon wedge; 1 grilled jalapeño, finely chopped

From Imbibe Magazine·View original →

collins

Ingredients

3 ozhousemade Bloody Mary mix
2 ozJunmai sake (Moralez uses Yaegaki)
1/2 ozlime juice
Barspoon of pickled ginger juice
3 dashessriracha
3 dashestamari sauce
_______________________________
bloody Mary mix
3 oztomato juice
2 dashesWorcestershire sauce
2 tspgrated horseradish
1 tspcelery salt
Pinch of smoked paprika
Pinch of garlic powder
A dash of red pepper flakes
2 dashesof black pepper
A dash of olive juice
Squeeze of lemon wedge
1grilled jalapeño, finely chopped

Preparation

1.
Use a lime wedge to rim one side of a Collins glass with Furikake and then build the drink in the glass. Combine ingredients, add ice, and garnish.
2.
Bloody Mary MixAdd ingredients to a blender and purée until smooth. Makes 5 oz. Will keep in refrigerator for 4-5 days.