Asian Adventure

Makes 6 drinks

There are ingredients in this drink drawn from a number of Asian cuisines, such as gochujang from Korea, wasabi from Japan, and vinegar from China. All of these flavors hit the same notes as more traditional Bloody Mary ingredients: peppery, spicy, and sour.

2 cups tomato juice

⅔ cup strained tomatoes (passata di pomodoro)

2 scallions, white parts and 4 inches of green tops, cut into ¾-inch pieces

2 garlic cloves

3 tablespoons soy sauce

3 tablespoons Chinese black vinegar

2 tablespoons gochujang or sriracha sauce, or more to taste

1 to 2 teaspoons wasabi powder, or more to taste

1½ teaspoons toasted sesame oil

2 tablespoons chopped fresh cilantro

Salt and freshly ground black pepper

9 to 12 ounces vodka or Spicy Vodka (here)

GLASS RIM (OPTIONAL):

2½ tablespoons kosher salt

1 teaspoon wasabi powder

SUGGESTED GARNISHES:

Scallions

Stalks of baby bok choy

Skewers of sushi

Gingered Carrot Pickles (here)

Combine the tomato juice, strained tomatoes, scallions, garlic, soy sauce, vinegar, gochujang, wasabi, and oil in a food processor or blender. Purée until smooth. Stir in the cilantro, and season with salt and pepper to taste. Chill well.

Rim 6 (14-ounce) glasses with a combination of salt and wasabi, if desired, following the instructions here.

Pour about 6 ounces (¾ cup) of the mix into a pint glass, add 1½ to 2 ounces of the vodka, and fill the glass completely with ice. Roll the drink between 2 pint glasses to mix and chill for individual servings (see here), or pour the vodka and mix into a pitcher filled with ice and stir well with a long-handled spoon.

Strain the drink into a rimmed glass using a funnel to avoid wetting the rim. Add ice cubes, and garnish each drink with a scallion, a stalk of baby bok choy, a few pieces of sushi on a skewer, and a carrot pickle spear. Serve immediately.

Note: The mix can be made up to 2 days in advance and refrigerated, tightly covered.

highball