Thai Bloody Mary

thai maryThe Thai Bloody Mary from The Modern Hotel and Bar (featured in our July/August 2018 issue) incorporates salty and spicy fish sauce and Sriracha, while muddled and fresh Thai basil adds peppery, herbal aromatics.

1½ oz. vodka or gin
¾ oz. fresh lime juice
4 oz. tomato juice
1 tsp. fish sauce
½ tsp. Sriracha
1 tsp. honey syrup (1:1)
½ tsp. orange flower water
Pinch of salt
3 or 4 Thai basil leaves
Tools: shaker, muddler, strainer, fine strainer
Glass: double rocks
Garnish: Thai basil sprig, Sriracha salt rim

Combine all the ingredients in a shaker, then muddle the Thai basil, add ice and shake until chilled. Double strain into a rimmed glass filled with fresh, large ice cubes and garnish.

Sriracha Salt: In a bowl mix 1 cup of kosher salt with 3 tablespoons of Sriracha and mix until well combined. Spread on a sheet pan lined with parchment paper and place in a 350-degree F oven for 5 minutes. Mix again and return to the oven for 5 more minutes, then allow the mixture to cool and dry over night.

Remi Courcenet, The Modern Hotel and Bar, Boise, Idaho


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