Ginza Mary

Ginza Mary is a popular cocktail originating from Japan. It is named after the Ginza district in Tokyo, which is known for its high-end shopping and dining establishments. The drink is a variation of the classic Bloody Mary, but with a unique twist that reflects the flavors and ingredients of Japanese cuisine.

History

The Ginza Mary was first created in the 1950s at the New York Bar in the Park Hyatt Tokyo. The drink was designed to cater to the tastes of the hotel's international clientele, while also showcasing local ingredients. It quickly gained popularity and has since become a staple in bars and restaurants throughout Japan.

Ingredients and Preparation

The Ginza Mary is made with vodka, tomato juice, lemon juice, and a blend of spices. What sets it apart from a traditional Bloody Mary is the addition of wasabi and soy sauce, which give the drink a distinctly Japanese flavor. Some variations also include sake or shochu in place of vodka.

To prepare a Ginza Mary, the ingredients are combined in a cocktail shaker with ice and shaken until well mixed. The drink is then strained into a tall glass and garnished with a stalk of celery and a slice of lemon.

Popularity

The Ginza Mary is not only popular in Japan, but has also gained recognition internationally. It is often featured on the menus of Japanese restaurants and bars around the world, and has been included in various cocktail recipe books.

See Also

• List of cocktails
• Japanese cuisine
• Ginza

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