An Elegant Bloody Mary for Brunches

For some people, brunch isn't brunch without a Bloody Mary. The next time you host a mid-morning meal, upgrade your standard cocktail to Shogun’s Remedy, which uses Japanese whisky.

“Whisky adds warmth, character, and complexity that vodka can sometimes lack,” explains creator Jordan Moton, beverage manager of Indigo Road Hospitality Group’s concepts in Charlotte, North Carolina. “Japanese whisky, in particular, brings a balanced blend of malt, fruit, and oak, making the cocktail feel more sophisticated and layered.”

Inspired by the balance of Japanese cuisine, his cocktail transforms the traditional Bloody Mary into an elegant, unique drink. “It's a testament to how whisky elevates the Bloody Mary into something unexpected that bridges classic and modern,” she says. “The whisky’s delicate malt character complements the umami-packed kimchi agave, while yuzu brightens the mix with floral and citrus notes.”

Shogun’s Remedy

• 1 1/2 oz. Suntory Toki (or other blended Japanese whisky)
• 4 oz. tomato juice
• 1/2 oz. yuzu juice
• 1/4 oz. kimchi agave (recipe below)
• 2 dashes soy sauce
• Togarashi and salt to rim
• Lemon wheel, cucumber slice, and olive for garnish

Rim a Collins glass with togarashi and salt. Combine all ingredients in a shaker tin with ice. Shake for 30 seconds, then strain over ice into prepared Collins glass. Garnish with lemon wheel, cucumber slice, and olive.

Kimchi Agave

• 8 oz. agave
• 4 oz. water
• 1 oz. Momoya (or other kimchi base)

Combine all ingredients in a pot over low heat. Cook, stirring until combined, about 10 minutes. Let cool, then strain into an airtight container. Keep refrigerated for up to 1 week.