Bloody Maru
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Bloody Maru
Serve in a Collins glass
| 4 oz | Akashi-Tai Daiginjo Genshu sake |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 8 drop | Hot pepper sauce (red vinegar-based e.g. Tabasco) |
| 4 dash | Worcestershire sauce |
| 2 pinch | Celery salt |
| 2 grind | Black pepper |
Garnish: Lemongrass
How to make:
ROLL rather than shake all ingredients in a shaker with ice and fine strain into ice-filled glass.
Allergens:
Recipe contains the following allergens:
- Worcestershire sauce - Cereals containing gluten
- Worcestershire sauce - Fish
- Celery salt - Celery
Review:
A Bloody Mary based on sake.
History:
A detailed history of the Bloody Mary can be found on our Bloody Mary cocktail page.
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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