Maki Mary

Made with fresh tomatillo water, this vibrant green Bloody gets its heat from both wasabi and Green Jalapeño Tabasco. Yuzu kosho, a fermented Japanese chili paste, gives the cocktail a delightful hint of funk. We like to use a small batch clam broth from Maine in the mix, but any clam broth will do. Though it is, of course, an eye-opening brunchtime cocktail, it’s also great with sushi, teriyaki, tempura, or even steak. This recipe makes enough for four drinks.

Maki Mary

FLAVOR PROFILE
Savory, Spicy
STRENGTH

INGREDIENTS

  • 8 oz Vodka
  • 1 8-oz bottle Clam juice
  • 10 Tomatillo
  • 2 tbsp Yuzu Kosho
  • 1 tbsp Hot Sauce
  • 1 tbsp vinegar
  • 1 tbsp wasabi
  • 1 bunch Cilantro
  • Pickled ginger

INSTRUCTIONS

Step one

Liquefy all the ingredients besides the vodka and garnish in a blender, then strain through a fine strainer into a pitcher.

Step two

Pour the vodka into the mix and stir to combine.

Step three

To serve, pour the cocktail into highball glasses filled with ice and garnish with the pickled ginger and furikake.

Contributed by Supercall