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Wasabi Bloody Mary

Wasabi Bloody Mary

Stacey Thimmes - The Sugar Coated Cottage
Wasabi Bloody Mary. If you like spicy like I do then this will be your new favorite way to have a Bloody Mary!!
5 from 3 votes
Prep Time 15 mins
Total Time 15 mins
Course Cocktail
Servings 2 drinks


  • DRINK:
  • 11 oz V8 Tomato Juice 2 small cans.
  • Juice of 1/2 lemon
  • Juice of 1/2 lime keep other half for going around the rim of your glass
  • 2 dashes of Tabasco
  • 4 dashes of Worscestershire Sauce I like Lea&Perrins
  • 1-2 tsp of Wasabi *see note. I prefer 2 tsp but its super spicy.
  • 4 oz. Vodka I like Tanqueray Sterling but any Vodka will do
  • RIM:
  • 1 tsp Lemon Pepper
  • 1/2 tsp celery salt
  • GARNISH: up to you
  • I used mini kosher dill pickles martini olives and peppers/veggies from spicy marinated veggie salad.
  • 2 stalks celery from center of the head preferably with leaves for presentation.


  • RIM:
  • In a shallow dish, like a tea cup saucer, mix the lemon pepper and celery salt.
  • Go around the rim of each glass with a lime.
  • Then dip the rim in seasoning mixture going all the way around.
  • Set aside.
  • DRINK:
  • In a blender add in the V8 tomato juice, lemon and lime juices, Tabasco, Worcestershire, Wasabi and Vodka.
  • Blend for 30 seconds, just enough to really disperse the wasabi.
  • Add ice to each glass to the top, pour wasabi bloody mary evenly into each glass.
  • Add the celery stalk and garnish.
  • Serve


Wasabi - Try to get fresh Wasabi if possible. You may have to go to a sushi restaurant to get some or if your grocery store sells sushi they may have an extra side. The wasabi in the tube (pre packed in the asian section of grocery store) has more heat and not as much wasabi flavor (in my opinion), keep that in mind when measuring.
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