This Asian spin on a Bloody Mary was inspired by Sake Bar Hagi, though it isn’t served there. As at Monkeytown in Williamsburg, an Asian Bloody Mary is the cuisine of a country that doesn’t actually exist.
On a recent night at Hagi with Joey Deckle, he asked for some shichimi pepper. This blend of chili pepper, orange peel, sesame seed and seaweed tasted like it had been made to go in a good spicy Bloody Mary. Marie Fromage suggested it should be dusted on the rim of the glass.
“I always thought they should put fish sauce in a Bloody Mary,” said Joey Deckle, which didn’t seem too far off, given the popularity of clamato juice in Bloody Marys.
So here’s a new recipe for the Asian Bloody Mary, the dangerous brain child of three food people drinking sake.
Recipe: Asian Bloody Mary
1 c. tomato juice
1 tsp. soy sauce
1 tsp. Maggi sauce
1 tsp. Thai fish sauce
juice of 1 lime
1 tsp. Sriracha hot sauce
1 tsp. wasabi – grated, if you can find it; otherwise, prepared
4 oz. vodka
Nanami Togarashi (shichimi pepper) for garnish*
lime wheels for garnish
Combine all the ingredients but the vodka and garnishes in a shaker and stir. Dampen the rim of a Collins glass with a spent lime half and dip it in a small plate of shichimi pepper. Fill the glass with ice, add 2 oz. vodka and top with half the Bloody Mary mix. Garnish with a lime wheel. Serves two.
* Shichimi and other specialty ingredients were sourced from St. Mark’s Market, 21 St. Mark’s Place between Second and Third Avenues, 212-253-7777.