In the midst of sanding out, with a handheld makeshift, read: VERY makeshift spindle sander, perfect circular holes in the hardest wood table in the history of man, I decided that a bloody mary would be the ideal drink when working with questionable power tools. GENIUS.
Unfortunately, I was missing vodka, horseradish and Worcestershire, all key ingredients. What is that saying? When all is lost, greatness will arise? Eh, something along that line and I have a feeling it was meant for finding a substitute for one alcohol for another.
Thus, I rose to the occasion and with mezcal + Mentsuyu (Japanese soba sauce) + Louisiana brand cocktail sauce, I created/bastardized the best DAMN bloody mary I have ever had. (Except for the time in this gross college bar where they garnished it with a cocktail shrimp, bacon, cheese cubes and a toasted slice of bread...)
But really, the mezcal adds a smokiness, the mentsuyu adds the umami note and the Louisiana cocktail the extra spice needed. These are all loose measurements and should be adjusted to one's tastes. The addition of fresh dill, cucumber slices and lime gives a wonderful fresh herbal note that makes this drink feel fancy. Like really fancy.
Umami Bloody Maria by me.
1 oz Vida Mezcal
3/4 c tomato juice*
3/4 tbs mentsuyu (Japanese soba sauce)
3/4 tbs Louisiana cocktail sauce
1 slice cucumber
1 wedge lime
1 sprig dill
Tajin Chili Salt mix on rim of glass
With lime wedge, wet rim of glass, and coat with Tajin.
Fill glass with ice and all liquid ingredients. Stir. Garnish with dill and cucumber.
* I was making pizza that night and used the sage advice of Bon Appetit's Senior Food Editor, Alison Roman to save my drained tomato juice as base for bloody marys.