3 ratings

Talde Bloody Mary

Staff Writer
Courtesy of Talde

The 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. 

Deliver Ingredients


For the mix

  • 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 Tablespoons 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 Tablespoons Sriracha sauce

For the drink

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


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.

Bloody Mary Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Bloody Mary Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.