SUSHISAMBA has completely revamped their beverage program and the new cutting edge lineup features unique culinary-inspired cocktails. Among the list of favorites is the Tom Yam, a delicious (and spicy) drink served with an accompanying turbot nigiri.
“I wanted to build the Tom Yam by incorporating fish, which was an interesting challenge to start with as the base,” says Richard Woods, Head of Spirit & Cocktail Development at Samba Brands Management. “Once I began layering the chilies with the ginger syrup, lemon juice and coriander-infused vodka, it came together beautifully.”
DuJour snagged the recipe below.
1½ oz. Coriander-infused Reyka Vodka
¾ oz. Ginger sugar syrup (1:1)
1 Sliced ribbon red chilies (deseeded)
1 Sliced ribbon green chilies (deseeded)
1 Large pinch micro coriander cress
½ oz. Lemon juice
2 Torn Kaffir lime leaves
Turbot nigiri for garnish
Heat 2½ oz. of vodka with ¾ oz. coriander cress at 55°F for 65 minutes. Swizzle all through crushed ice. Serve in a highball glass with two lime leaves, a lemongrass leaf and two shiso leaves. Top with nigiri.