Tom Yum Cocktail
Do you love Tom Yum? What’s better than Tom Yum Soup? A refreshing Tom Yum cocktail on the side for sipping and enjoying all your favorite Thai foods! Enjoy this original Thai cocktail recipe for your next gathering!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
- 2 oz unflavored vodka.
- 1 oz fresh squeezed lime juice. Fresh lime juice works, too, but lime juice has the perfect zest you'll love!
- 1 oz Tom Yum simple syrup. See the instructions below on how to make it.
- 1 tbsp crushed chili roasted nuts for rimming your cocktail glass. Make these roasted Tom Yum nuts, or buy these pistachio spicy-flavored nuts.
- For garnishing. Thai fresh chilis pepper, jalapenos, or any hot peppers will do.
Instructions
- 1
Make the Tom Yum Simple syrup. Prepare the herbs for your simple syrup by smashing the lemongrass stalks and galangal rounds to release the natural oils for syrup. *See instructions below.
- 2
Add 1 kaffir lime leaf and a 1/4 slice of galangal (dime sized) to a cocktail shaker. Muddle with a cocktail stick for 10-15 seconds until a herbaceous fragrant is released.
- 3
Add your favorite unflavored vodka, lime juice, and simple syrup to a cocktail shaker. Add 4-5 cubes of ice and shake for 30-45 seconds. Take a small sip and adjust with more lime juice and syrup, or add more Vodka! Adjust until your taste buds are happy!
- 4
Rim your cocktail glass with crushed spicy toasted nuts. Then add a handful of ice cubes to the glass. Pour the cocktail into a glass and garnish! Use Thai red chili, lime wheels or wedges, kaffir lime leaves, or a stick of lemongrass. That's it! Enjoy your Thai Tom Yum cocktail!
- 5
5 kaffir lime leaves
- 6
2 stalks of lemongrass. Cut into 4-5 inch pieces. Smash the stalks with a heavy kitchen tool to help release oils.
- 7
1 slice galangal, the size of a quarter at 1/4 inch thick. Smash with a heavy kitchen tool to help release oils.
- 8
1 cup sugar. Use white or monk fruit sugar, so the simple syrup is clear colored syrup. For esthetics and also the brown-colored sweeteners have a deeper and
- 9
1.5 cups water.
- 10
Add 1.5 cups of water, 1 cup of white sugar, and the 3 herbs into a stock pot. Stir and bring the syrup to a gentle boil. Turn the heat to medium-low and let it simmer for 15-20 minutes.
- 11
Turn the heat off. Let the syrup cool, strain, and store in a glass container for use in cocktails. The syrup will keep for up to 1 month in the refrigerator.