Wasabi Bloody Marys

Bloody marys are pretty much the perfect brunch cocktail, between the savory tomato juice and the kick from spice and vodka.  This version takes it a notch further by using wasabi paste instead of standard horseradish.  Alas, I often refrain from ordering this yummy drink when out for brunch because most bloody mary mixes include Worcestershire sauce (which contains anchovies).  Fret not: it's easy to whip up a vegan batch at home with one of the vegan Worcestershire sauces on the market.  Since the mixture needs to chill, consider making it the night before so it's ready to serve when you wake up for a leisurely weekend morning.

Ingredients:

• 1/2 cup fresh-squeezed lime juice
• 4 and 1/2 teaspoons prepared wasabi paste*
• 6 cups low-sodium vegetable juice (such as R.W. Knudsen)
• 3 tablespoons Annie's Worcestershire sauce
• 1 and 1/4 teaspoons hot pepper sauce**
• 3/4 teaspoon salt
• 1 and 1/2 cups vodka

1. Whisk together the lime juice and wasabi paste in a bowl, until the wasabi dissolves.

2. Combine the wasabi mixture in a large bowl or pitcher with the vegetable juice, Worcestershire sauce, hot pepper sauce, and salt.  Chill thoroughly.

3. Stir in the vodka just before serving, and serve over ice.

Instead of standard celery, consider garnishing with pickled asparagus, pickled green beans, or even pickled okra.  I particularly love the "smokra" from Rick's Picks. 

*My favorite brand of wasabi paste is Roland, which is colored without any artificial dyes.  Use leftovers with vegan sushi, or in the Sushi-Rice Salad from this blog.

**I recommend a fiery hot pepper sauce for this recipe, such as Busha Browne's.

Nutrition Info:
8 servings (about 1 cup), Calories 166

Tasting Notes:
A kick indeed.  The wasabi gave just the right zip without being too overpowering, and I thought the rest of the bloody mary was the best version I've tried, whether at home or at a restaurant.  The perfect tingle on the tongue from tomato juice, vodka, and the heat of the pepper sauce.

Rating:
4