Wasabi Bloody Mary With Pickled Lotus Recipes

WASABI BLOODY MARY WITH PICKLED LOTUS

Steps:

• In a shaker, add tomato juice, vodka, lemon juice, Worcestershire, soy, wasabi, horseradish, hot pepper sauce, celery salt and black pepper with a few cubes of ice and shake vigorously. Check for seasoning. Serve in tall glasses filled with ice and garnish with pickled lotus. Serve with Wasabi Fried Onions.
• In a small non-reactive saucepan, combine the vinegar, salt, sugar, turmeric, bay and chiles and bring to a boil. Add lotus and reduce heat to simmer for 20 to 30 minutes. Take off heat and let stand until cool, then transfer to a jar with a lid and refrigerate overnight.
• Mix the flour, wasabi and white pepper in a large bowl. Add the onions and toss well until completely coated. Place onions in fryer basket, strainer or spider and shake off excess flour. Fry at 375 degrees for only 3 to 5 minutes or until golden brown. Drain on paper towels, season with salt and serve immediately.

WASABI BLOODY MARY

Steps:

• 1. Place the wasabi paste in small bowl. Stir in vodka until blended.
• 2. Mix the tomato juice, worchestershire sauce, hot sauce, and pepper. Combine with vodka and wasabi mixture.
• 3. Pour celery salt (or use Bloody Mary drink rimmer) in a saucer. Rub a highball glass rim with the lime wedge. Dip the wet rim in the seasoning.
• 4. Fill glass with ice. Pour in the cocktail mixture. Squeeze the lime wedge into the glass. Stir and and garnish with the celery stalk.

WASABI BLOODY MARY

Steps:

• Combine lime juice and wasabi with a whisk, until wasabi dissolves.
• Combine wasabi mixture, veggie juice, Worcestershire sauce, pepper sauce and salt in a pitcher; chill.
• Stir in vodka and serve over ice.