Wasabi Martini

Difford’s Guide
Discerning Drinkers (7 ratings)
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    Wasabi Martini

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Wasabi Martini image

Serve in a Martini glass

Ingredients:
2 oz Ketel One Vodka
1 pea Wasabi paste
3⁄4 oz Lemon juice (freshly squeezed)
1⁄2 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Float yaki nori seaweed strips

How to make:

Squeeze a pea-sized quantity of wasabi paste onto a barspoon and STIR with vodka until wasabi dissolves. Add other ingredients, SHAKE with ice and fine strain into chilled glass.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10
More cocktails with similar strength and taste profile

Review:

This "Martini" would be more accurately named a Wasabi Vodka Sour, but besides the now-dated name, this child of the early noughties is balanced with attractive spicy heat and a zesty finish.

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History:

Created in 2004 by Philippe Guidi at Morton's, London, England.
Martini cocktail and its evolution

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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Paul Holdsworth’s Avatar Paul Holdsworth
8th January 2022 at 18:14
Approached this with some trepidation, but it's great! The wasabi is the main event, spicy and almost salty, but nicely balanced by the lemon juice. Used a budget wasabi paste (which is largely horseradish, inevitably), so I'll have to get some good stuff for the next try - and seaweed for that garnish!
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