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Wasabi Bloody Mary

Time15 minutes
YieldsServes 3 to 4
Wasabi Bloody Mary
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Wasabi, that greenish Japanese horseradish familiar from sushi bars, has many more uses than just accompanying raw fish. It adds a spicy edge to all sorts of foods without the heaviness of bottled horseradish.

You can find it in specialty and Asian markets in two forms: ready-to-use paste in a tube or powder in small tins. To use the powder, you make it into a smooth paste with water, as you’d do with dry mustard. The ready-to-use paste has a slightly sharper flavor and a deeper green color, and it’s my preference in these recipes.

As with all sharp seasonings, it’s best to start with a small quantity of wasabi and add more after tasting.

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1

Combine the tomato juice, tomato paste, lime juice, wasabi paste, Worcestershire sauce, hot sauce, celery salt, pepper and vodka to taste in a small pitcher, using less wasabi and hot sauce at first. Taste; adjust the spiciness to your taste. Chill the mixture several hours.

2

To serve, stir well. Taste; adjust the seasonings. Serve the Bloody Marys chilled over ice with a wedge of lime and celery rib.