Tokyo Mary
Serves: 2
Prep time: 5 minsTotal time: 
Recipe photograph by Toby Scott
Tokyo Mary
Recipe by Ailsa Brown
A hint of wasabi gives the classic Bloody Mary a zingy Japanese twist
Serves: 2
Prep time: 5 minsTotal time: 
See more recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 2 tsp wasabi paste
- 2 tsp soy sauce
- 400ml tomato juice
- 2 tbsp lime juice
- 2 tsp mirin or sherry
- 2 tsp liquid from a jar of sushi ginger
- 100ml vodka
- 2 sticks of celery, to serve (optional)
- 2 thin slices of sushi ginger, to serve (optional)
Step by step
- In a cocktail shaker or a large lidded jar, use a spoon to mix together the wasabi paste and soy sauce until you have a thin paste. Add the tomato juice, lime juice, mirin, pickled ginger liquid, vodka and ice. Seal and give it a really good shake to mix together all the ingredients, then add a pinch of salt to taste and a good amount of black pepper.
- Shake again until well chilled, then pour into two highball glasses with the ice. Garnish both glasses with a piece of sushi ginger and a stick of celery, if you like.
