Tokyo Mary is a cocktail that takes the familiar Bloody Mary and gives it a Japanese inspired makeover. Instead of the usual hot sauce and Worcestershire, you get wasabi kick, fresh ginger warmth, and the umami depth of soy sauce. The lemongrass stalk adds a subtle citrus note as you sip.
I like making this when I want something that feels more interesting than the standard brunch drink but still hits that savory, satisfying spot. The preparation is straightforward, and most of the ingredients are probably already in your kitchen if you cook Asian food at home.
About the Recipe
This cocktail is worth trying because it shows how a few simple swaps can completely change a familiar drink. The wasabi gives you that sinus clearing heat without the vinegar tang of hot sauce. Fresh ginger and garlic add layers that feel clean and bright rather than heavy. Soy sauce brings the salty, savory element that anchors everything together.
The lemongrass stalk is not just decoration. It releases a gentle floral note as the ice melts and you stir. If you enjoy experimenting with flavors or you are tired of the same old cocktails, this one delivers something new without being complicated.
Why you will love this recipe
The flavor profile here feels more complex than a standard Bloody Mary because the wasabi and ginger bring immediate brightness. You still get that satisfying savory quality, but it tastes lighter and less heavy on the palate. The drink comes together in just a few minutes, and you do not need any special bar tools or techniques. I usually keep a tube of wasabi paste in the fridge, so this is easy to make on a whim.
The heat level is adjustable, which means you can dial it up or down depending on your tolerance. It also looks impressive when you serve it with the lemongrass stalk standing tall in the glass. Your guests will think you spent more effort than you actually did.
Tokyo Mary
Cooking Tips
Use fresh ginger and garlic if you can. The flavor is sharper and cleaner than the jarred versions. If your wasabi paste has been sitting in the fridge for a while, taste a tiny bit first because the heat fades over time. Stir the wasabi, garlic, ginger, soy sauce, lemon juice, and pepper together really well before adding ice so everything blends evenly.
Otherwise you might get a big hit of wasabi in one sip and none in the next. A long bar spoon or even a chopstick works great for stirring once the ice goes in.
Serving and Storing Suggestions
This recipe makes one cocktail and takes about five minutes to prepare. Serve it right away while the ice is still cold and the flavors are bright. The Tokyo Mary does not store well because the ice will melt and dilute everything. If you are making several drinks for a group, you can mix the wasabi, garlic, ginger, soy sauce, lemon juice, and pepper together in a small bowl ahead of time. Then just spoon the mixture into each glass when you are ready to build the drinks.
Similar Recipes
- Classic Bloody Mary
- Michelada
- Sake Martini
- Ginger Mojito
- Spicy Margarita
Tokyo Mary
Ingredients
- 1/2 tsp Wasabi Paste or Prepared Horseradish
- 1/2 tsp Garlic (minced)
- 1/4 tsp Ginger (grated)
- 4 dashes Soy Sauce
- 1/2 ounce Lemon Juice
- Cracked Pepper (a pinch)
- 2 ounces Vodka
- 2 ounces Chilled Tomato Juice
- Lemongrass Stalk
- Lime Wedge
Instructions
- Rub the rim of a chilled highball glass with the lime wedge.
- Combine the wasabi, garlic, ginger, soy sauce, lemon juice and pepper in the bottom of the glass.
- Fill the glass with ice.
- Add the vodka and tomato juice.
- Stir.
- Squeeze the lime wedge into the drink and drop it in.
- Garnish with the lemongrass stalk.
- Serve.
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Frequently Asked Questions
Can I make this without alcohol?
Yes, just leave out the vodka and add an extra ounce of tomato juice or sparkling water for volume. The flavor will still be bold and interesting.
What if I cannot find lemongrass?
You can garnish with a cucumber spear, a celery stalk, or even a lime wheel instead. Lemongrass adds a nice touch, but the drink tastes good without it.
How spicy is the wasabi in this drink?
Half a teaspoon gives a noticeable kick without being overwhelming. Start with a quarter teaspoon if you are sensitive to heat, then add more if you want it spicier.
Can I use prepared horseradish instead of wasabi?
Surely. The recipe lists it as an alternative. Horseradish will give you a different kind of heat that is a bit sharper and more pungent, but it works well.
Do I need to use fresh ginger and garlic?
Fresh is better for flavor, but you can use jarred minced garlic and ginger paste in a pinch. Just use a little less because the jarred versions can be more concentrated.
