Thai-Style Bloody Mary With Cilantro and Fried Shallots
- Yield:Makes 6 cocktails
- Active time:10 minutes
- Total time:10 minutes
The salty, spicy, sweet, and tangy flavors of Thai cuisine come together in this twist on the Bloody Mary. [Photograph: Vicky Wasik]
Thai dipping sauce goes cocktail in this fish sauce-spiked Bloody Mary, seasoned with spicy sambal oelek, cilantro, and lime. It's topped with a glug of beer for some effervescence and garnished with a sprinkle of crunchy fried shallots.
Why It Works
Salty, sweet, tangy, and spicy, all wrapped up in one tomato-based cocktail. Read the Whole Story- Fish sauce packs a funkier umami punch than traditional Worcestershire sauce.
- A brown sugar simple syrup adds a more molasses-y sweetness that complements the Thai flavors.
Ingredients
- 3 cups tomato juice or V8
- 1 1/2 cups vodka
- 1/4 cup minced fresh cilantro from one bunch
- 3/4 cup freshly squeezed lime juice from 6 to 8 limes
- 2 tablespoons sambal oelek
- 1/2 cup brown sugar simple syrup (see note above)
- 3 tablespoons fish sauce
- 1/4 cup green olive brine, such as manzanilla
- 1 1/2 cups pale or rice lager, such as Singha or Sapporo
- 1 recipe Thai-style fried shallots
Directions
-
1.
In a large pitcher, combine tomato juice, vodka, cilantro, sambal oelek, simple syrup, fish sauce, and olive juice. Stir well to combine. Add beer and stir gently to mix.
-
2.
Fill six tall beer or Collins glasses with ice. Pour cocktail into each glass and garnish with fried shallots.