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