Name: Tokyo Bloody Mary
Total time: 2 min
Cuisine: Cocktail
Ingredients: 60 ml Sake; 105 ml Tomato juice; 15 ml Lemon juice; 7.5 ml Tawny port; 7 drop Hot pepper sauce; 3 dash Worcestershire sauce; 1 pinch Celery salt; 1 grind Black pepper

Tokyo Bloody Mary
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Serve in a Collins glass

Ingredients:
2 oz	Akashi-Tai Daiginjo Genshu sake
3 ¹⁄₂ oz	Tomato juice
¹⁄₂ oz	Lemon juice (freshly squeezed)
¹⁄₄ oz	Cockburn's Tawny Eyes Port
7 drop	Hot pepper sauce (red vinegar-based e.g. Tabasco)
3 dash	Worcestershire sauce
1 pinch	Celery salt
1 grind	Black pepper

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Collins glass.
Prepare garnish of celery stick.
SHAKE all ingredients with ice.
STRAIN into ice-filled glass.

Allergens:

Recipe contains the following allergens:

Tawny port - Sulphur Dioxide/Sulphites
Worcestershire sauce - Cereals containing gluten
Worcestershire sauce - Fish
Celery salt - Celery

Review:

Sake adds an interesting dimension to the traditionally vodka based Bloody Mary. For more information about the history of the Bloody Mary see our Bloody Mary cocktail page.

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Nikolaus Linder

23rd May at 23:27

This time tried it with the original ingredients. Very far from the ideal type. Also, somewhat ironically, the whole umami part is missing — no sweetness, no tomatey notes, clean and cold instead. Not the version I‘ll be following.

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