I’m seeing sriracha — that fabulous “Rooster sauce” — in more and more cocktails.
What’s funny is that at first, I had assumed that sriracha was too thick and ketchup-like to lend itself to a drink. But I was advised by a bartender friend to use a light touch, adding just a couple of drops at most, which then could be dissolved with a good vigorous shake.
Congrats to bartender Tobin Ellis on his award-winning, sriracha-spiked libation – recipe below!
Combine all of the ingredients in a mixing glass and shake well with ice. Strain into a rocks glass. Garnish with 2 speared Marasca cherries.
P.S. (added 4/19) I need to take a moment to curtsey in the general direction of Andrea Lynn, who made her own sriracha sauce and chronicled it in her “Serious Heat” column on Serious Eats. Andrea, who is also my editor over at Chile Pepper magazine, is clearly not a woman to be trifled with. Anyone willing to play with one pound (!) of cayenne chiles plus another five Thai chiles — well, that’s some major DIY chops. Check out her recipe here.