food, Recipes

Bloody Geisha

Recipes and styling Raphaella Frame-Tolmie Photographs Russell Smith

  •  4–8 tots sake
  • 1t wasabi paste
  • 500ml tomato juice
  • 1t Tabasco sauce
  • 1½t soy sauce
  • ½t celery salt
  • 2 limes, cut into wedges
  • black pepper to season
  • 1T dry sherry
  • 4 celery stalks with leaves to serve
  • 8 baby rosa tomatoes

Mix the sake with the wasabi paste and set aside. Combine the tomato juice, Tabasco, soy sauce and celery salt in a large jug. Run a lime wedge around the rim of four glasses, and squeeze the juice into the tomato mixture, adding the skins and stirring to combine. Season with black pepper and adjust the spice and soy sauce to taste. Add the sherry and the sake and wasabi mixture to the tomato juice and stir to combine. Cover and refrigerate for about half an hour before serving.

Pour into four highball glasses with ice and serve each one with a celery stalk and two baby plum tomatoes. SERVES 4

Note: To make a virgin Bloody Geisha, leave out the sake and the sherry.

This recipe originally featured in the November 2013 issue of HL.