Talde Bloody Mary

Courtesy of Talde


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
  • 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.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!