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.
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.