Manga Bloody Mary Recipe

Rim the glass

Rub the lime wedge around the outer rim of a highball glass (or pint glass). Mix the coarse salt (or celery salt) with the shichimi togarashi on a small plate and gently dip the rim into the mixture to coat. Set glass aside.

In a cocktail shaker or mixing glass, add ice to chill the vessel briefly. Discard the initial ice and add fresh ice for mixing (or use a shaker with fresh ice).

Add 2 oz vodka, 4 oz tomato juice, 0.5 oz fresh lemon juice, 0.5 tsp Worcestershire sauce, 0.25 tsp soy sauce, 0.5 tsp freshly grated horseradish, 1 tsp freshly ground black pepper, 0.25 tsp celery salt, and 3 dashes of tabasco into the shaker.

Add the manga accent: 1 oz mango purée and 0.25 tsp mirin (or honey). The mango adds a subtle sweetness and tropical-fruity umami that complements the savory Bloody Mary base.

Secure the shaker and roll or shake gently for 10–12 seconds to combine and chill. (For a Bloody Mary, a gentle roll between two tins or a quick short shake is preferred to avoid diluting too much while ensuring the mango purée incorporates evenly.)

Fill the rimmed glass with fresh ice cubes (about 1 cup). Strain the mixed cocktail into the prepared glass over ice. If you prefer more body, pour unstrained to include a little pulp from the mango purée and horseradish.

Gently stir the drink once with a long spoon to integrate any rim seasoning and to lift flavors.

Garnish with a celery stalk and a lime wedge on the rim. Optionally, place a whole pickled plum (umeboshi) on a cocktail pick and rest across the glass for a distinct Japanese-accented pop of savory-sour flavor. If using pickled plum paste, smear a small amount on the rim before rimming for extra umami.

Serve immediately. Provide extra hot sauce, Worcestershire, or lemon on the side so guests can adjust heat and acidity to taste.