~Tom Yum Martini Recipe, A Thai Cocktail to Remember~

A Spicy Thai Cocktail

I hope you will enjoy this recipe. Without vodka this recipe 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 the classes and events when followed by the introduction of Thai foods and cooking. It has all the primary flavors to relate to and all the sweet, sour, salty and spicy flavors combine to make a wonderful tast that dances on the palate. Students and donors are happy thoughout the class and events.

Tom Yum Martini, A Spicy Thai Cocktail

This picture was taken on February 2006, which was when I created this recipe. After travelling 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 we stayed at. I then thought, “if we were in Phuket, I could do my Tom Yum version”. I wanted to create a more assertive flavor, fun and bold. And we went to Phuket, everyone was pleased when I made it. It is a good way to say farewell to  my tour members, an experience of flavor to remember.

Pranee’s Tom Yum Martini Recipe

2/3 cup ice cubes
1 1/2 ounces lime vodka
1 ounce simple syrup
1 ounce lime juice
1/2 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   

Fill cocktail shaker with ice, lime vodka, simple syrup, lime juice, limeade concentrate, one Thai chili, lemongrass and kaffir lime leaves. Shake for one minute. Strain into a martini glass, and garnish with one whole Thai chili.

 

© 2010  Pranee Khruasanit Halvorsen  

I Love Thai cooking

 

Pranee teachs Thai Cooking class in Seattle areas, her website is:  I Love Thai cooking.com