Thai-Style Bloody Mary

When I'm in the mood for a full-rounded, spicy, zesty, sexy-slap-to-the-face

kind of cocktail, this Thai-inspired bloody mary delivers just the punch I need. Enjoy!

PREP TIME

COOK TIME

INGREDIENTS

(for one cocktail)

5 oz tomato juice

2 oz vodka

½ teaspoon fish sauce

1 lime

2 teaspoon coconut syrup

2 teaspoon hot sauce

½ teaspoon cilantro (stem and leaves), finely chopped

salt and pepper to taste

For the garnishes:

1-2 medium-sized shrimp, cleaned with tails intact

Pinch of curry powder

Salt to taste

1/2 small shallot, cut into wedge

1/2 small serrano

1 Thai bird’s eye chili

Cilantro sprig

Lime slice

For the rim:

Dried Thai ground chili flakes

Garlic salt

Lime

Heat a drizzle of oil in a small pan on medium. Season shrimp with curry powder and salt. Add shrimp, shallot, serrano, and Thai chili to the pan.
Once the shrimp is fully cooked, remove from the pan and set aside. Remove the shallot and chili once blistered and set aside.
Mix dried ground chili and garlic salt on a small plate. Rub lime around the rim of a glass and press into the chili salt.
In a shaker or glass, add tomato juice, vodka, fish sauce, lime juice, coconut syrup, hot sauce, cilantro, salt, and pepper. Stir well to combine.
Fill serving glass with ice and pour the cocktail on top. Garnish with shrimp, shallot, chili, cilantro sprig, and lime slice.