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The Tokyo
SAKE, SOY, AND YUZU
The Tokyo
Mary
A Japanese pantry stands in for the usual Worcestershire-and-horseradish base.
The Tokyo Mary trades the usual Worcestershire-and-horseradish backbone for a Japanese pantry: sake, soy, and yuzu, finished with a togarashi-sesame rim and a dab of wasabi on the side. It's lighter and more savory than a classic Bloody Mary, with real umami depth.
Ingredients
- Junmai sake or shochu1.5 oz
- Tomato juice4 oz
- Soy sauce0.25 oz
- Fresh lemon or yuzu juice0.25 oz
- Sesame oilA few drops
- Togarashi and sesame seeds, for the rim1 tbsp
- Ice1 fill
- Shiso leaf (garnish)1
- Cucumber ribbon (garnish)1
- Wasabi (garnish)A small dab
Instructions
- 1Wet the rim of a rocks glass and coat it with togarashi and sesame seeds.
- 2Fill the glass with ice.
- 3Add the sake, tomato juice, soy sauce, yuzu juice, and sesame oil.
- 4Stir gently to combine.
- 5Garnish with a folded shiso leaf, a cucumber ribbon, and a small dab of wasabi on the rim.
Note Keep the wasabi separate rather than stirring it in — a small dab on the rim lets each sip carry as much or as little heat as you want.