Drink Recipe: Tom Yam Siam
Four Seasons Hotel Bangkok mixes up fresh Thai cocktails such as the spicy Tom Yam Siam.
Before your next trip to Thailand, why not “practice” enjoying the spicy libations at home with these recipes from the new cocktail menu at Four Seasons Hotel Bangkok.
Malcolm Omond, the Hotel’s director of food and beverage, suggests that if you’re unable to find Thai liqueurs, perhaps at your local Asian supermarket, use your favourite vodka or rum to reproduce the flavours.
The Tom Yam Siam “has a complex formula of flavours and spices which is quite complicated as it’s a challenge to find the right balance without it becoming too spicy,” Omond says. Our guests are enjoying trying to work out how we’ve made the traditional tom yam soup spices into a cocktail.”
Tom Yam Siam
2 oz. of Vodka
1 oz. of Malibu rum
3 pcs. Lychee in syrup
0.5 oz. Lime juice
3/4 oz. Syrup
3 pcs. Lemongrass
1 pc. Kaffir lime leaf
3 thin slices red chili for garnish
Mix the first five ingredients. Serve in rock glass and garnish with lemongrass, kaffir lime leaf and chili slices.