Vodka • Savory
Maki Mary

Made with fresh tomatillo water, this vibrant green Bloody gets its heat from both wasabi and Green Jalapeño Tabasco. Yuzu kosho, a fermented Japanese chili paste, gives the cocktail a delightful hint of funk. We like to use a small batch clam broth from Maine in the mix, but any clam broth will do. Though it is, of course, an eye-opening brunchtime cocktail, it’s also great with sushi, teriyaki, tempura, or even steak. This recipe makes enough for four drinks.

The Essentials

Hot Sauce
The Details
Contributed by


8 oz Vodka
1 8-oz bottle Clam juice
10 Tomatillo
2 tbsp Yuzu Kosho
1 tbsp Hot Sauce
1 tbsp vinegar
1 tbsp wasabi
1 bunch Cilantro
Pickled ginger


  • Liquefy all the ingredients besides the vodka and garnish in a blender, then strain through a fine strainer into a pitcher.
  • Pour the vodka into the mix and stir to combine.
  • To serve, pour the cocktail into highball glasses filled with ice and garnish with the pickled ginger and furikake.