This post was originally published on January 23, 2015.

The Island Hopper Bloody: by yours truly for those who love the flavors of the Pacific and some of the traditional ingredients used to prepare dishes of Hawaii, Japan, and the greater Asian area. I love all types of Asian food and have been exposed to various flavors of the Pacific, but decided to focus on the Hawaiian Islands and the large island of Japan– hence the name the “Island Hopper,” which bridges the gap across the vast Pacific Ocean.

The Island Hopper Bloody was inspired by my love for Asia. It is a place that resonates highly within me; I have only been once but plan on moving there at some point in the near future. When I think of Pacific Asian region, I think of spicy tastes, jungle sensations, unique culture, and the waves of the sea crashing upon pristine beaches and bustling harbors. My first thought was to use both Ahi tuna and wasabi to evoke a truly complex flavor throughout the drink and garnish , while incorporating other complementary spices from the Pacific region, more traditional ingredients you would find in a Bloody Mary, and, of course, my favorite liquor VODKA. I prepared the mix in the previous evening, to let the flavors truly soak in and fuse together.

Again, like my previous Bloody Mary recipe posts, I decided to make a meal with my Bloody. Why not use the ingredients you are going to use in a garnish to make yourself a complementary meal as well? I made the Island Hopper Bloody at dinnertime– when you work full-time during the week, you sometimes have to take a sacrifice and drink your Bloodys in the evening. For dinner, I made Hawaiian Ahi Poke atop udon noodles and a vegetable stir fry. But… you’re here to read about the Island Hopper Bloody, so check out the recipe below.

Ingredients (Makes 4 Island Hopper Bloodys)

Mix

3 cups (24 oz) tomato juice
1 lime squeezed
1/2 lemon squeezed
1 1/2 tsp wasabi
1 tbs Worcestershire sauce
2 tsp Sriracha garlic chili sauce
1/8 tsp Asian chili powder
1 tsp black pepper
1/2 tsp garlic salt
1/2 tsp celery flakes
3-5 sliced Thai chili peppers*
3-4 slices of fresh ginger from ginger root*
1 tbs chopped green onion*

*You can more or less of these fresh ingredients at your discretion

Garnish

1 chunk of Ahi tuna (I made Hawaiian Ahi Poke so the tuna was more flavorful, but raw Ahi would do just fine or some Ahi soaked in soy, lime juice, and some spices)
3 pieces of gari (pickled ginger eaten with sushi)
1 dollop of wasabi
1 bok choy leaf

Directions

Day One

Preparing the Mix

Pour the tomato juice in a sealable container. Bormioli Rocco makes this awesome 33 3/4 oz. decanter if you are looking for a multi use container.
Add the lemon and lime juices, Worcestershire sauce, Sriracha garlic chili sauce, wasabi, and spices. Mix all together.
Add the Thai chili peppers, ginger root, and chopped green onion. Mix all together.
Seal the decanter and let sit in the fridge overnight.

Day Two

Constructing the Island Hopper Bloody

Place the Ahi and gari on a cocktail pick.
Fill a highball glass half full with ice.
Pour 1.5-2 oz of vodka in the glass.
Place a strainer over the glass and pour the mix from the decanter through the strainer and into the glass. This will ensure the ginger root, Thai chili peppers, and green onions are not poured into the actual drink.
Grab another glass and transfer the materials from glass to glass a few times, aka “rolling.”
Place the cocktail pick with the Ahi and gari into the glass.
Place the bok choy leaf into the glass to be used as the stirrer.
Add a dollop of wasabi onto the rim of the glass.
Feel the Pacific breeze and the jungle vibes; Enjoy your Island Hopper Bloody!