Tom Yum Caesar

Tom Yum Caesar
-Excerpted from Curbside: Modern Streetfood from a Vagabond Chef by Adam Hynam-Smith.  © 2015 Adam Hynam-Smith. Published by Whitecap Books. Photo and recipe reproduced by arrangement with the publisher. All rights reserved.

“The Tom Yum Caesar was concocted in collaboration with our friends at Dillon's Small Batch Distillers. It is a great take on a Canadian classic; the chilled Tom Yum broth adds a complex flavour profile, and is the perfect kick-start to the day when served with breakfast and a friendly amount of vodka.” – Chef Adam Hynam-Smith
Makes 5 cups. Recipes for Sweet Chili Fish Salt, Chili Jam, Fried Shallots and Tom Yum Soup Broth can be found in Curbside.

¼ cup (60 mL) Sweet Chili Fish Salt, for rimming
8 large ice cubes
4 oz (120 mL) Dillon's Small Batch Distillers' Method 95 Vodka, or similar quality vodka
4 cups (1 L) chilled Clam Tom Yum Soup Broth
Angelica bitters, to taste
Worcestershire sauce, to taste
2 Tbsp (30 mL) Chili Jam
juice of 2 limes
¼ cup (60 mL) Fried Shallots
4 stalks lemongrass, bruised with the back of the blade of a knife

RIM glasses with Sweet Chili Fish Salt.

ADD 2 ice cubes to each glass. Pour 1 oz (28 mL) of vodka and 1 cup (250 mL) of Chilled Tom Yum Soup Broth into each glass.

TOP off with desired amounts of Angelica bitters, Worcestershire sauce, Chili Jam, and lime juice. Garnish with Fried Shallots and serve immediately with lemongrass swizzle sticks.

Angelica bitters have a strong celery-like flavour, derived from the Angelica plant. Hynam-Smith recommends using Dillon's Small Batch Distillers' Angelica bitters, available online.