Talde Bloody Mary
Talde Bloody Mary
The Talde Bloody Mary, served at Talde in Park Slope, Brooklyn, has everything you need for an Asian-infused bloody: wasabi powder, Chinese black vinegar, and one surprising ingredient, Guinness.
Servings
4
servings
Ingredients
- 1 can of tomato juice ( 2 quarts)
- 1 bunch of fresh dill
- 1/4 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 1/4 cup olive brine juice
- 1 tablespoon wasabi powder
- 1/4 cup chinese black vinegar
- 3 tablespoon sherry vinegar
- 1/8 cup worcestershire sauce
- 1/2 can of guinness
- 1 pinch of salt
- 1 pinch of sugar
- 2 pinches of fresh black pepper
- 1 teaspoon paprika
- 3 tablespoon sriracha sauce
- ice
- 2 ounce vodka
- bloody mary mix
- celery, to garnish
- sushi ginger, to garnish
- black pepper, to garnish
Directions
- Put the dill in a blender and add the lemon and lime juice.To this, add the wasabi powder and 1/2 of the tomato juice. Blend on high for 30 seconds and transfer to a large mixing bowl.
- Then, add all the other ingredients and mix till smooth. This is best made 24 hours before you serve.
- Fill a tall glass with ice, and add the vodka. Top with the Bloody Mary mix, and garnish with celery and ginger. Add a grind of lack pepper on top.