Put some celery salt on a plate. Using a lemon wedge, line the rims of two tall glasses. Gently dip the rims in the celery salt before filling each glass with ice.
In a large glass measuring pitcher, combine the wasabi paste, soy sauce, shichimi togarashi and lemon juice. Whisk until combined.
Pour the tomato juice over the wasabi mixture and stir to combine.
Pull the string cheese apart in thin strips and carefully line each glass. This can be a little tedious but don’t worry about it being completely perfect. You will still get the mummy effect if a couple of the pieces fall out of place.
Carefully add the ice in the glass, making sure not to disturb the cheese too much. The ice will work well to hold the strips in place.
Put 1 1/2 oz of vodka in each ice-filled glass. Top with the tomato juice mixture and garnish with celery, carrots and pickled green beans.
Ingredients
Directions
Put some celery salt on a plate. Using a lemon wedge, line the rims of two tall glasses. Gently dip the rims in the celery salt before filling each glass with ice.
In a large glass measuring pitcher, combine the wasabi paste, soy sauce, shichimi togarashi and lemon juice. Whisk until combined.
Pour the tomato juice over the wasabi mixture and stir to combine.
Pull the string cheese apart in thin strips and carefully line each glass. This can be a little tedious but don’t worry about it being completely perfect. You will still get the mummy effect if a couple of the pieces fall out of place.
Carefully add the ice in the glass, making sure not to disturb the cheese too much. The ice will work well to hold the strips in place.
Put 1 1/2 oz of vodka in each ice-filled glass. Top with the tomato juice mixture and garnish with celery, carrots and pickled green beans.