Bloody Mariko


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
Bloody Mariko photo



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


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


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



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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