Ingredients

• 32 ounces V-8 tomato juice or the equivalent
• 4 to 6 shots Absolut Citron (can make a virgin bloody, just add the juice of 1 more lemon)
• 1 lemon, juiced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon naturally brewed soy sauce
• 2 tablespoons freshly grated wasabi, flash frozen or powder made into a paste
• 1 tablespoon horseradish
• 12 shakes hot pepper sauce
• Pinch celery salt
• Freshly ground black pepper
• Ice
• Lemon wedges
• Pickled Lotus, for garnish, recipe follows
• Wasabi Fried Onions, recipe follows
• 2 cups rice wine vinegar
• 1/2 tablespoon salt
• 1/2 tablespoon sugar
• 1 tablespoon turmeric powder
• 1 bay leaf
• 2 Thai bird chiles
• 1 large lotus root, peeled and cut into 1/4-inch disks
• 3 cups rice flour
• 1/2 cup wasabi powder
• 1 teaspoon ground white pepper
• 2 large red onions, sliced paper thin

Instructions

1. In a shaker, add tomato juice, vodka, lemon juice, Worcestershire, soy, wasabi, horseradish, hot pepper sauce, celery salt and black pepper with a few cubes of ice and shake vigorously. Check for seasoning. Serve in tall glasses filled with ice and garnish with pickled lotus. Serve with Wasabi Fried Onions.
2. In a small non-reactive saucepan, combine the vinegar, salt, sugar, turmeric, bay and chiles and bring to a boil. Add lotus and reduce heat to simmer for 20 to 30 minutes. Take off heat and let stand until cool, then transfer to a jar with a lid and refrigerate overnight.
3. Mix the flour, wasabi and white pepper in a large bowl. Add the onions and toss well until completely coated. Place onions in fryer basket, strainer or spider and shake off excess flour. Fry at 375 degrees for only 3 to 5 minutes or until golden brown. Drain on paper towels, season with salt and serve immediately.