Bloody Samurai
Made with “ginjo” or premium sake, this is Japan’s version of the bloody mary cocktail. We’re blending some traditional “mary” ingredients while adding heat with Sriracha. Simply garnish with a celery stalk, or feel free to get creative!
Ingredients
- 2 oz Ty Ku Junmai Ginjo Sake
- 3 oz vegetable juice
- 1 tsp fresh lime juice
- 1 splash Sriracha sauce
- 1 splash Worcestershire sauce
- Salt, for garnish
- Pepper, for garnish
- Celery stalk, for garnish
Directions
- Combine all ingredients, except for garnishes, in a highball filled with ice; stir.
- Garnish with salt, pepper and celery stalk.