Jump to RecipeI’ve reached for store-bought tom yum paste since my student days, flavoring broths for my own speedy version of the spectacular tom yum or tom yam soup at home. Only recently did I discover that tom yum paste could work as a phenomenal base for cocktails. If a classic Bloody Mary is the ultimate hangover cure, then a tom yum Bloody Mary will bring your body to full attention.
Fiery, sour, and spicy tom yum paste, which can be purchased from your local Asian supermarket or online, is a roasted blend of chiles, galangal, lemongrass, and lime leaves that hails from Thailand. The distinct hot, tangy, and uncompromisingly sharp character of tom yum works beautifully in this tomatoey cocktail, in place of the more traditional ingredients such as Worcestershire sauce and Tabasco. It adds just the right amount of heat to every sip.
Depending on the brand, some tom yum pastes are more citrusy, others more spicy, others heavier on umami. My go-to is Penta, which is lively, complex, and spicy, and widely available in Australia, New Zealand, and the United Kingdom. Also recommended: Por Kwan and Mekhala. Try to avoid tamarind concentrates from India for this recipe—with a molasses consistency, it’s too intensely flavored in a Bloody Mary.
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