I love flavors like these, a blend of salty and sour ingredients and a little kick from spice. This is a great cocktail for a BBQ weekend especially now that the weather is warm. This particular recipe uses dashes of sriracha and wasabi, which gives it a completely different flavor profile that we definitely recommend you try out! Because wasabi is a paste, we do advice that you mix it with a little of the tomato juice that goes into the recipe using a small whisk or a fork to blend it out, you don’t want blobs of it floating around your drink. Or, you can just put all the ingredients into a blender to make sure it is well mixed, that’s how we did it.
If you’re not a fan of wasabi you can leave it out, or you can use ¼ teaspoon instead of ½. I found it gives it a subtle flavor, it is not overpowering. If you don’t have sriracha at home, you can certainly replace it with dashes of Tabasco sauce.
It is important you get a tomato juice that you like, since it is the base for this drink. We prefer to purchase the one that has a vegetable and clam juice blend, it seems to have a little more body and flavor.
You can get creative with the garnishes too, using pickled onions instead of olives, or black olives instead of green ones. We’ve seen Bloody Mary’s with bacon as a garnish… yum!
Recipe adapted from Bird and Cleaver
4 oz vodka
12-oz. tomato juice or V8
½ teaspoon wasabi paste
4-6 dashes sriracha (depending on your preference)
1-oz. fresh lime juice
6 dashes worcestershire sauce
3 pinches salt
- Combine all ingredients in pitcher. Stir well to combine. As we mentioned in our description, we recommend you blend the wasabi with a little of the tomato juice separately, using a fork or small whisk, to dissolve it well and avoid lumps. Then add it to the mix.
- Strain into a glass with ice and garnish with celery, cherry tomatoes and olives.
Have you made this recipe?
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