Ingredients

Directions

Pour tomato juice, pickle juice, olive brine, jalapeño brine, Worcestershire, Cantanzaro Salt, and Red Thai Curry into a cocktail shaker or small pitcher and stir. Add vodka or other spirit of your choice, to taste, if preferred. On a small plate, combine sea salt and wasabi together until the wasabi is stuck to the salt. Take each serving glass and wet the rim with a lime wedge. Squeeze remaining lime juice into cocktail mixture. Dip glass rims into wasabi-salt mixture until covered completely. Fill each glass halfway with ice, top with Bloody Mary mixture, garnish and serve.

Serving Suggestions

Garnish with pickle spears, olives, pickled jalapeño slices or any other brined or pickled delicacies. Or play up the Asian theme and garnish with bok choy, poached shrimp, fresh ginger slices or edamame. For less heat, rim the glass with Cantanzaro Herbs Seasoning Salt instead of the wasabi-salt mixture.

Yields

2 servings

Thanks To

Elizabeth Clark, Savory Spice Shop—South End/Charlotte, NC employee

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Savory Spice Shop Ingredients
Red Thai Curry 1 oz bag $3.30
Cantanzaro Herbs Seasoning Salt 2 oz bag $2.70
Sea Salt, Mayan 2 oz bag $2.25
Wasabi Powder 1 oz bag $2.75

Nutrition

Dairy-Free
Gluten-Free
Paleo-Friendly
Vegan
Vegetarian

Items in this Recipe

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