Introducing the zesty, coconutty, and spicy Bloody Tommy! An Asian twist on a classic cocktail, Bloody Mary, this Thai cocktail recipe is perfect for those who just want to mix things up! Cheers to our new favorite brunch drink!
We have 2 ways to make this delicious cocktail – the Fancy Way and the Simple Way.
The Fancy Way requires preparing a coconut fat-washed vodka 8-12 hours in advance. This makes the flavor much deeper and harmonious. Plus, you get coconut-washed vodka which is always amazing!
The Simple Way needs no prep beforehand, is a little sweeter but just as fun! Great for a spontaneous brunch!
Bloody Tommy: The Fancy Way
Ingredients
(serves 1)
- ½ lime, juiced
- 4 oz tomato juice
- 2 oz coconut fat-washed vodka (Steps 1-4)
- 2-4 tsp Mekhala Organic Tom Yum Paste
Method
- Mix equal parts vodka and coconut milk into a small pot, heat low until just warm – do not let it boil.
- Pour into a container, seal it, and leave it in the freezer for 8-12 hours.
- After 8-12 hours, filter solution through a cheesecloth or coffee filter – a clearish liquid should be produced.
- After the coconut milk vodka has been filtered, it is ready for use. You may have an excess of it after making the drink, use it for tropical themed cocktails!
- Salt the rim of the glass/cup.
- Mix all the ingredients above, and serve over ice or chilled.
- Garnish with lemongrass, lime, coriander, and galangal. (Optional)
Bloody Tommy: The Simple Way
Ingredients
- 2oz vodka
- 2-4 tsp Mekhala Organic Tom Yum Paste
- 1 oz coconut juice (juice from a young coconut, not cut with water)
- 2oz tomato juice
- ½ oz simple syrup
Method
- Salt the rim of the glass/cup.
- Mix all ingredients together and serve over ice or chilled.
- Garnish with lemongrass, lime, coriander, and galangal. (Optional)
This delicious Tom Yum cocktail is sure to be a major hit at your next summer barbeque. And while you’re here, check out what other dishes our Organic Tom Yum paste can be used in!