Talde Bloody Mary

Name: Talde Bloody Mary
Ingredients: 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 tablespoon 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 tablespoon sriracha sauce; ice; 2 ounce vodka; bloody mary mix; celery, to garnish; sushi ginger, to garnish; black pepper, to garnish

Marcy Franklin|Dec. 27, 2012 11:42 am EST

Talde Bloody Mary

2.3 (3 ratings)

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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.

Servings

4

Ingredients

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 tablespoon 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 tablespoon sriracha sauce
ice
2 ounce vodka
bloody mary mix
celery, to garnish
sushi ginger, to garnish
black pepper, to garnish

Directions

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.
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.