Talde Bloody Mary


For the mix

  •   can of tomato juice ( 2 quarts)
  •   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 Tablespoons  sherry vinegar
  • 1/8 Cup  Worcestershire sauce
  • 1/2   can of Guinness
  •   pinch of salt
  •   pinch of sugar
  • 2 s  pinches of fresh black pepper
  • 1 Teaspoon  paprika
  • 3 Tablespoons  Sriracha sauce

For the drink

  •    ice
  • 2 Ounces  vodka
  •    Bloody Mary mix
  •    celery, to garnish
  •    sushi ginger, to garnish
  •    black pepper, to garnish

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. 


For the mix

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.

For the drink

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.

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