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Drink base:
- 2 tbsp Prepared horseradish, (Reese's)
- 1 tsp Sweet miso, Saiyko style (Shirakiku)
- 20 oz Tomato cocktail (Clamato)
- 20 oz Vodka
- 1 tsp Tabasco sauce
- 5 oz Cold Water
Liquid garnish:
- 2 1/2 tsp Dark Mushroom Soy Sauce (Lee Kum Kee)
- 1 1/2 tsp Worcestershire Sauce (Lea and Perrins)
Skewer garnish:
- 1 ea Un-hulled edamame
- 1 ea Martini olive, pimento-stuffed (Santa Barbara)
- 5 ea Hulled edamame
Rim garnish:
- Finely Ground Black Pepper (as needed)
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Drink base:
Chill all ingredients overnight - store cans, jars, bottles and water in the refrigerator.
Combine horseradish and miso paste in a mixing bowl and whisk to combine. Add tomato cocktail, vodka, hot sauce, and water. Wisk to incorporate and reserve in refrigerator.
Liquid garnish
Combine all ingredients and set aside
Skewer garnish
Compose skewer with one un-hulled edamame at the top, followed by the olive, and then the five hulled edamame.
Rim garnish assembly:
Coat half the rim of a chilled martini glass with ground black pepper. Pour chilled "drink base" into chilled martini glasses and swirl with skewer. Garnish with skewer.
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