Shiitake Bloody Mary

Aliza Abarbanel

shiitake bloody mary

Servings: 1, plus extra shiitake vodka


Half a liter of vodka
15 g dried shiitakes (approx. 5)
4 ounces tomato juice (preferably
1 tsp. fresh grated ginger
2 Tbsp. lemon juice
1/4 tsp. salt
10 good cranks of freshly ground pepper
1/4 tsp. Tabasco

For serving: Salt, gochugaru, celery
hearts, lemon wedges, pickled olives, tiny
mushrooms (optional)
Special equipment: Cocktail shaker


Step 1 - MAKE THE SHIITAKE VODKA In a non-reactive container
with a lid, soak 15 g dried shiitakes with half a liter of
vodka for 12 hours. Strain, using a spoon to push as
much liquid as possible out of the mushrooms, and
store shiitake vodka in fridge until ready to use.

Step 2 - MAKE THE BLOODY MARY Shake tomato juice, grated
ginger, lemon juice, salt, pepper, and Tabasco in a small
quart container until mixed well. Pour into a cocktail
shaker filled with ice. Add one shot of shiitake vodka
and give it ten good shakes, then strain into a highball
glass filled with ice cubes and rimmed with chile-salt.

Step 3 - Garnish with celery hearts, lemon wedges, and
skewered mushrooms and/or pickled olives. If you’re
feeling it, top with Pacifico or your favorite light beer
for a refreshing finish.

Step 4 - DO AHEAD: Shiitake vodka can be kept in the fridge
for a year.