Whassup, Mary?

A Bloody Mary is the drink of choice at sports-watching brunches. This one brings a fresh flavor and Asian fire to the old girl. It does take some time to make fresh tomato juice, but the difference is amazing—and it can be made 24 hours ahead. Look for bottled ginger juice and wasabi powder in the Asian food section of a large supermarket and in specialty markets. A long green onion makes a great swizzle stick.

 

SERVES 6 TO 8

 

3½	to 4 pounds ripe tomatoes
3½	teaspoons wasabi powder
1	tablespoon plus 1 teaspoon ginger juice
1½	teaspoons salt
2	tablespoons freshly squeezed lemon juice
3	to 4 ounces vodka, to your taste
6	to 8 long green onions, roots trimmed, for garnish

1. Cut the tomatoes into quarters and puree in a blender in batches. Strain to remove the seeds, pulp, and skin. You should end up with 1 quart of juice.
2. Combine the tomato juice, wasabi powder, ginger juice, salt, and lemon juice in a large pitcher and stir well to combine. Add the vodka and stir.
3. To serve, pour the mixture over ice cubes into tall glasses. Add 1 green onion to each glass for garnish.

EXTRA POINTS The mix can be prepared and refrigerated in a glass screw-top jar the night before the tailgate. Shake to combine before serving.