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200ml tomato juice
100ml shochu
1 tsp yuzukosho, or to taste
1-2 tbsp fresh yuzu or lemon juice
3 dashes Tabasco sauce
1 teaspoon mirin
1 pinch salt
1⁄4 teaspoon soy sauce, or to taste
Shichimi togarashi spice mixture, to taste
1 stalk celery, or Japanese white celery stalks
1 stick cucumber
Yuzu or lemon wedge
Pickled ginger
Pickled daikon
Green olive
Skewer
Add plenty of ice to a shaker or stirring glass, along with tomato juice, shochu, yuzukosho, lemon juice, mirin, hot sauce, salt, and pepper.
Shake or stir vigorously to chill and combine.
Pour the mixture into a tall glass.
Add a celery stalk and cucumber stick to the glass, and sprinkle over a few drops of soy sauce and shichimi togarashi to taste.
Garnish glass with lemon wedge and a skewer of pickled ginger, pickled daikon, and green olives.
