- 4 teaspoons togarashi (a Japanese spice blend of chiles and sesame)
- 2 teaspoons kosher salt
- 1 lime wedge
- 24 ounces chilled ginger beer or ginger ale
- 24 ounces Green Juice Blend (see Note)
How to make this recipe
On a small plate, combine the togarashi and salt. Moisten the outer rims of 8 chilled collins glasses with the lime wedge and coat lightly with the spice mix.
In each prepared glass, combine 3 ounces ginger beer with 3 ounces Green Juice Blend. Fill each glass with ice and stir well.
In a juicer, juice 1 bunch of mint, 1 bunch of dill and 1 seeded jalapeño with 3 to 4 green apples to yield 17 ounces of juice. Transfer to the pitcher and add 10 ounces fresh green or yellow tomato juice, 8 ounces fresh cucumber juice and 2 ounces fresh lime juice. Add 1 teaspoon kosher salt and stir well. Makes about 37 ounces.