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Sunday, May 19, 2013

The Bloody Rooster

the bloody rooster

This cocktail came to me in a dream or a vision or a hallucination. Was it a drunken stupor? I can't recall. It's  kind of a Thai twist on a Bloody Mary (more of that gastronomical cultural appropriation [yay!] that we're so fond of). I know that must sound like sacrilege to the pious. And I appreciate where you're coming from. I'm as devoted to the Bloody Mary as the next human person. But nothing is sacred, folks. Nothing.

The Bloody Rooster

2 ounces vodka
5 ounces tomato juice
1 ounce fresh lime juice (about one lime)
ice
sriracha
fish sauce
thai chili
lime wedge
ginger slice

Fill a glass with ice and set aside. Pour your measured ingredients into a mixing glass with ice. Add a good squeeze of the Sriracha, and a splash of fish sauce. Stir until thoroughly chilled. Strain into ice filled drinking glass and top with a thai chili, lime wedge and sliced ginger garnish. It's a cocktail with cock sauce! That's double the - uh -  rooster.

thai bloody mary

doesn't our rooster have such pretty plumage?

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