A Spicy Thai Cocktail
I hope you will enjoy this recipe. Without vodka this drink is simply a spicy limeade. At private Thai cooking parties or large fundraising events, I always serve this with Miang Kam. It is a good way to welcome everyone to classes or events followed by the introduction of Thai foods and cooking. It has all the primary flavors—sweet, sour, salty and spicy—and they combine to make a wonderful taste that dances on the palate. Students and donors are happy throughout the class or event.
This picture was taken on February 2006, which was when I created this recipe. While traveling throughout Thailand for 14 days with my tour members, our group loved to check out Thai herb-infused cocktails. We had a routine of checking out the cocktail menu from every hotel where we stayed. I thought, “if we were in Phuket, I could do my Tom Yum version.” I wanted to create a more assertive flavor that was fun and bold. We went to Phuket and everyone was pleased when I made it. It was a good way to say farewell to my tour members, with an experience and a flavor to remember.
Pranee’s Tom Yum Martini Recipe
1 ½ ounces lime vodka
1 ounce simple syrup
1 ounce lime juice
½ ounce frozen limeade concentrate
1 Thai chili, smashed lightly, plus 1 whole chili for garnish
1 (2-inch) piece lemongrass, smashed
3 whole kaffir lime leaves
To make your own lime vodka, simply soak peels from one lime in 4 ounces of vodka for at least 2 hours or overnight.
- ~Kaffir Limes and Kaffir Leaves~ (ilovethaicooking.wordpress.com)
- Cocktail Challenge: fish sauce (chicagoreader.com)
- Bo.lan, Bangkok, Thailand (carolynchan.wordpress.com)