The secret to a great Bloody Mary is the seasoning, so Jim Meehan asked renowned spice blender Lior Lev Sercarz to create custom spice blends for his bespoke mixes, which showcase the unique characteristics of each Bloody’s base spirit.
A gin based Bloody Mary is called a Red Snapper; but when you season it with gin botanicals such as juniper, and substitute wasabi for horseradish, we think you should change the name!
4 oz. tomato juice
1 1⁄2 oz. gin
1⁄4 oz. Lea & Perrins Worcestershire sauce
1⁄4 oz. lemon juice
1⁄4 oz. lime juice
1⁄2 tsp. B-Marlene
1⁄2 tsp. pickled wasabi
1⁄4 tsp. Cholula hot sauce
For the drink
For the garnish
Build drink in a mixing glass then fill with ice
Roll (pour into another glass then back again a couple times) then fine strain into a chilled Tom Collins glass filled with ice
Garnish with lime wedge
*Reference for the pickled wasabi.
Other Bloody Mary Recipes
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