Easy Sake Bloody Mary from Made Here

"It's the combination of the strong, dry sake, Asian umami taste, and the refreshing tomato taste."

- Yoshiko Sakuma

Made Here doesn't just offer incredible food. They'll help you serve up your favorite beverages. This Sake Bloody Mary will make your lips tingle. No sake for you? No problem. We've got a Virgin Bloody Mary that's just as good.

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Made Here

This Sake Bloody Mary is from Made Here: Recipes & Reflections from New York City's Asian Communities by Send Chinatown Love.

Sake is a Japanese alcohol made from rice, water, and kōji. The technique to ferment rice into alcohol was developed in ancient China, and along with rice cultivation, it arrived in Japan sometime roughly 2,500 years ago. With an ABV roughly equivalent to wine, sake spans the full spectrum of dry to sweet, and comes in many varieties that are demarcated by the level of rice polishing, filtration, and addition of distilled alcohol.

The key to this recipe is to ensure that you select an appropriately dry sake - Yoshiko recommends any affordable bottle from the categories of futsūshu (meaning 'standard sake,' describing any sake outside of the 'specially designated sake' legal category) or honjōzō (a 'specially designated sake' that allows for the addition of brewer's alcohol).

How to Make Sake Bloody Mary

Ingredients

Nori Sauce

• oil - extra-virgin olive oil
• nori sheets
• kombu powder
• chili peppers - dried red chili peppers
• salt

Bloody Mary

• tomatoes - about ¾ of a 28-oz. can
• nori sauce
• sriracha
• wasabi
• garlic
• salt
• sake - about 1 750mL bottle, use water or tomato juice for a virgin version

Garnish

• cayenne pepper
• smoked paprika
• black pepper - freshly ground preferred
• salt - coarse sea salt
• lime
• celery stalks

Equipment

• prep bowl
• measuring spoons
• measuring cup
• knife
• butcher block
• blender
• mason jar or airtight container
• spoon
• molcajete (optional)

Make the Nori Sauce

Wash your hands with soap and water. Use a measuring cup to measure the olive oil. Add it to the blender. Use a measuring spoon to add the kombu powder. Place the nori sheets in the blender. Add the dried chili peppers.

Blend until completely smooth. Add a pinch of salt to taste. Transfer the nori sauce to a mason jar.

Make the Bloody Mary Mix

Pour ¾ of a 28-ounce can of crushed tomatoes into the blender. Use measuring spoons to add the nori sauce, sriracha, wasabi, and salt. Crush and peel 1 clove of garlic using a knife and cutting board. Add it to the blender. Turn the blender on. Blend until smooth.

Prep the Glasses

Add the garnish seasonings to a small bowl using measuring spoons. Yoshiko suggests adjusting as desired. Cut some lime and run a wedge along the rims of the serving glasses. Turn each glass over to dip it in the seasoning.

My kids liked the rimmed glasses, but some may prefer to skip if they're not that into spices.

Combine the Bloody Mary Mix & Sake

Add some ice to the glasses. If you're making a Sake Bloody Mary, pour equal parts Sake and Bloody Mary mix into the glasses.

If you're making a Virgin Bloody Mary, pour equal parts Bloody Mary mix and water or tomato juice. We tried both water and tomato juice. They were both tasty and had the perfect consistency for drinking.

Stir to combine.

Add the Garnish

Place a pinch of the leftover rim seasoning on top of the drink. Add some sliced lime and celery to finish it off.