The Bloody Mary has long been a staple of cocktail menus all over the world. The combination of vodka and tomato juice, along with healthy dashes of Tabasco and Worcestershire sauces and pinches of spice is known as being among the world’s “most complex cocktails” for a reason. There have been variations on it, however, from time to time, and when we came across this Asian-influenced Bloody Mary, we couldn’t resist sharing the recipe with you. It replaces a quantity of the tomato juice with a delicious Tom Yum soup, while tamarind juice imparts a tart, tangy edge to the cocktail.
The rim too is different from the usual salt one, with a mix of sweet and hot created by using icing sugar and chilly powder. Here’s the “Lemon Leaf Bloody Mary” (named after the Oriental eatery in Mumbai where the concoction was created), decoded for you. Let’s raise a toast to this very different Bloody Mary:
Ingredients: 90 ml Tom Yum soup; 60 ml vodka; 1 tsp tamarind extract; 5-10 ml sugar syrup; 60 ml tomato juice
Method: Rim an old fashioned glass by rubbing a slice of lemon all around the edge. Mix some icing sugar and chilly powder in a dish and carefully place the overturned glass in it so it sticks to the rim. Next, mix all the ingredients together in a cocktail shaker. Add ice cubes to the mixture and shake well again. Pour it out into the glass you’ve prepared.
