Bloody Mariko

Ingredients

Mixer for 4 Cocktails:
400ml Tomato Juice
210ml Dashi
20ml Soy Sauce
15ml Yuzu Juice

Ingredients for 1 Cocktail:
160ml Mixer
80ml Junmai Daiginjo*
.25 tsp Fresh Wasabi
1 stick of fuki

Produced by Marc Matsumoto

Method

1

To make mixer, combine tomato juice, dashi, soy sauce and yuzu juice and stir to combine.

2

To make cocktail, add the mixer and Junmai Daiginjo to a highball glass and stir to combine.

3

Fill the glass with ice and then garnish with freshly grated wasabi and a piece of fuki to stir in.

4

Kanpai!

This Japanese-style Bloody Mariko, is loaded with umami thanks to the addition of dashi, and it’s accented by tart yuzu and spicy wasabi.

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