Bloody Tommy (Tom Yum Bloody Mary)

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


(serves 1)


  1. Mix equal parts vodka and coconut milk into a small pot, heat low until just warm – do not let it boil.
  2. Pour into a container, seal it, and leave it in the freezer for 8-12 hours.
  3. After 8-12 hours, filter solution through a cheesecloth or coffee filter – a clearish liquid should be produced.
  4. 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!
  5. Salt the rim of the glass/cup.
  6. Mix all the ingredients above, and serve over ice or chilled.
  7. Garnish with lemongrass, lime, coriander, and galangal. (Optional)

Bloody Tommy: The Simple Way


  • 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


  1. Salt the rim of the glass/cup.
  2. Mix all ingredients together and serve over ice or chilled.
  3. 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!

Tom Yum Zucchini Noodles

Easy Creamy Tom Yum Mushroom Pasta

Lemongrass Turmeric Chicken Taco with Tom Yum Coleslaw

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