Thai-Style Bloody Mary With Cilantro and Fried Shallots Recipe

Thai-Style Bloody Mary With Cilantro and Fried Shallots Recipe

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

  • 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.
  • Yield:Makes 6 cocktails
  • Active time: 10 minutes
  • Total time:10 minutes


  • 3 cups (720ml) tomato juice or V8
  • 1 1/2 cups (360ml) vodka
  • 1/4 cup (7g) minced fresh cilantro, from 1 bunch
  • 3/4 cup (180ml) freshly squeezed lime juice, from 6 to 8 limes
  • 2 tablespoons sambal oelek
  • 1/2 cup (120ml) brown sugar simple syrup (see note)
  • 3 tablespoons (45ml) fish sauce
  • 1/4 cup (60ml) green-olive brine, such as from Manzanilla olives
  • 1 1/2 cups (360ml) pale or rice lager, such as Singha or Sapporo
  • 1 recipe Thai-Style Fried Shallots


  1. 1.

    In a large pitcher, combine tomato juice, vodka, cilantro, lime juice, sambal oelek, simple syrup, fish sauce, and olive juice. Stir well to combine. Add beer and stir gently to mix.

  2. 2.

    Fill 6 tall beer or Collins glasses with ice. Pour cocktail into each glass and garnish with fried shallots.