Wasabi cocktails, a new rage

Aug 16, 2013 - Age Correspondent

Nothing defines Japanese cuisine more than the long-lasting, nose-hitting effect of the horseradish, popularly called wasabi. It is innocuously placed on a plate with sushi and pickled ginger. Its light green colour is so deceivingly timid, it gives one no idea of the punch it can pack.

It is no surprise then that bartenders and mixologists the world over are using it liberally in cocktails to give that additional shot of spice or a send the flavour profile of a drink on a completely different tangent. It works well with vodka and is a favourite in vodka-martinis.
One can also replace the Tabasco component in a classic Bloody Mary with a pinch of the wasabi paste. Remember to keep the portion tiny and ensure that the paste is well mixed with the drink. For those who cannot take much spice, use wasabi in a cocktail with a thick base like tomato or cucumber.

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