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Wasabi Bloody Mary


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  • 3 1/2 cups tomato juice
  • 4 teaspoons tomato paste
  • 4 teaspoons lime juice
  • 2 teaspoons wasabi paste - (to 3 tspns) see * Note
  • 1 1/2 tablespoons Worcestershire sauce
  • Several drops of hot sauce
  • 1/4 teaspoon celery salt
  • Freshly-ground black pepper to taste
  • Vodka (optional)
  • 4 lime wedges for garnish
  • 4 celery ribs with greens for garnish


Servings 3


Step 1

* Note: Wasabi is a greenish Japanese horseradish found 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.

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.

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

This recipe yields 3 to 4 servings.

Each of 4 servings: 44 calories; 905 mg sodium; 0 cholesterol; 0 fat; 11 grams carbohydrates; 2 grams protein; 1.20 grams fiber.

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