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