Bloody Samurai: A Sake Bloody Mary

Jazz Moralez of Finch & Fork Restaurant in Santa Barbara, California, wanted to create an umami-driven Bloody Mary, “to bring in an abundance of flavor possibilities; a sense of umami and complexity,” she says. For this sake Bloody Mary, she trades out Worcestershire sauce for fermented fish sauce. That funky brininess is then enhanced with tamari. But the key element, she says, is the pickled ginger juice, which “serves as a palate cleanser and brings a balance and clean finish to the drink.”