Tom Yum Cocktail Recipe – a savoury cocktail
With this Tom Yum Cocktail, Is Life a Recipe is now re-entering the world of drinks, knocking out a cocktail that was a massive hit at a recent party.
In fact, 6 batches were produced, and I had to move from vodka to gin, adding in cranberry juice as a sugar supplement etc. because we ran out of initial ingredients.
But it absolutely started as my original Tom Yum Cocktail Recipe, and taking a Singaporean favourite stable food item (originating in Thailand) and turning it into an alcoholic drink.
You are really, really going to like this one, and if you want the endorsement of that, ask the 20 or so PAX at the recent BBQ that polished off about 6 litres of it.
Come on now, seriously how could you not a little slurp on this bad boy? It looks uber-cool right and rather intriguing. And it is a really simple Tom Yum Cocktail Recipe to flow
But what is Tom Yum anyway?
What’s the flavour of Tom Yum? What are the origins of Tom Yum?
Tom yum is a spicy and sour Thai soup that is generally made with shrimp (prawn). Tom yum originated in Thailand.
The words “tom yum” are a combination of two Thai terms. Tom alludes to the act of boiling, whereas yum means ‘mixed.’
Tom yum is distinguished by its characteristic spicy and sour flavours, as well as the copious use of aromatic spices and herbs in the broth. Fresh components include lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chilli peppers.
Here comes the Tom Yum Cocktail Recipe
I think you’ll find this is a relatively simple recipe, as you would expect from me.
But it is VERY complex in flavour and with a few amazing flavour-pop surprises like; “Is that chilli in there….?” type thing.
This is great, it truly is, and so much was quaffed, litres of it in fact.
Let’s take this iconic Singaporean dish and turn it into a drink. How the hell do you do that I assume you are asking? Well here we jolly well go.
This will make about 1.5 litres or so
Take a big 2 litre drink serving jug and throw in;
- 3 limes cut into quarters – skins on and all
- 2 Tbsp of Gula Melacca (or brown sugar)
- 1″ knob of ginger – peel it and slice thinly
- 1-2 finely chopped chilli padi
- 3 lemongrass stalks – top and tail and peel a couple of outer layers, and bash a rolling pin
- 5 Kaffir lime leaves – roll these up together and then finely slice
- 1 cup of fresh lime juice
With a rolling pin give that a good bash in the serving jug. You are mixing and muddling all the flavours together. Make sure the Gula Melacca is nicely dissolved, and all the ‘fruit’ is bashed. You want all that goodness in the mix.
In now with;
- 2 good handfuls of ice
- 1/2 litre of vodka
- 2/3 litre of Sprite
Give that a good stir around so all is nicely mixed and ensure that Gula Melacca is dissolved.
Stick it in the fridge for at least 2 hours to really get the flavours all muddled up nicely.
Tom Yum Cocktail Recipe Serving time…
Ready to serve?
Not quite. Hold on, hold on.
Throw in 2 Jalapeno peppers, simply slice in half lengthways.
Add in 3-4 more whole Kaffir lime leaves.
Stir again. And now you are ready my friends. To serve you will need a strainer as you don’t want all the bits in your Tom Yum Cocktail because there is nothing worse than a chewy cocktail.
I strained each serving, and then returned the bits back into the jug for further reuse. And man did it get reused.
Go artsy as per the pic with slices of limes and chilis in a fluted Champagne glass. It looks stunning with the colours…
This is my Tom Yum Cocktail Recipe. It’s sour, sweet, spicy all in one, this sure is a savoury cocktail. An absolute winner in my humble opinion. I loved this Tom Yum Cocktail. I hope you do too.
Why not visit a Thai restaurant in Singapore and grab a Tom Yum? Here are some restaurant reviews from ISLIFEARECIPE
- Khao Thai Food @ BedokMarketPlace
- Spicy Thai Thai Cafe @ Bedok
- Diandin Leluk Thai Restaurant @ Golden Mile
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