Prepared horseradish typically adds heat to this dish, but we've opted for wasabi paste-the green Japanese version of horseradish-to add even more zip. Garnish with pickled asparagus stalk or green bean, or for a twist, serve with picked okra.
1/2 cup fresh lime juice
4 1/2 teaspoons wasabi paste
6 cups low-sodium vegetable juice
3 tablespoons Worcestershire sauce
1 1/4 teaspoons hot pepper sauce
3/4 teaspoon salt
1 1/2 cups vodka
How to Make It
Combine lime juice and wasabi in a small bowl, stirring with a whisk until wasabi dissolves.
Combine wasabi mixture, vegetable juice, Worcestershire, pepper sauce, and salt in a pitcher. Chill thoroughly.