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Thai Bloody Mary

Thai Bloody Mary

A few unique ingredients take this riff to new flavor territory.

The 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.


  • 1 1/2 oz. vodka or gin
  • 3/4 oz. fresh lime juice
  • 4 oz. tomato juice
  • 1 tsp. fish sauce
  • 1/2 tsp. Sriracha
  • 1 tsp. honey syrup (1:1)
  • 1/2 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 overnight.

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