Set Your Mouth on Fire With These Sriracha Cocktail Recipes - Digest - Los Angeles magazine
 
 

Set Your Mouth on Fire With These Sriracha Cocktail Recipes

Cock-tails.

Photograph courtesy of Tyler Graham
Sriracha book author (and LAMAG.com contributor) Randy Clemens

If you like it when your mouth is on fire, you’ll no doubt be attending this Sunday’s inaugural L.A. Sriracha Festival put on by Food GPS and our own Randy Clemens, author of The Veggie-Lover’s Sriracha Cookbook. It’s so hard-core with the heat that even the refreshments are spiked with the 2.5K Scoville unit sauce! Mixmasters Josh Goldman (Circa, Acabar) and Matthew Biancaniello (formerly of Cliff’s Edge) will be providing the fire water on Sunday. But here are their Sriracha cocktail recipes so you can try them out at home first...where no one can see you cry. Oh, how it burns!

By the way, Biancaniello’s cocktail here isn’t the same as the one he’ll be doing at the fest as THAT one is a bit too complicated for home bartenders (read: me). At the fest, attendees will enjoy his cocktail made with NattĹŤ-infused Tru gin, passionfruit, fresh Long Island cheese pumpkin juice with a homemade Sriracha and Chareau aloe liqueur foam.

Biancaniello said for the Sriracha Cocktail #2, he was inspired by the season. “It is all the flavors of fall that are available right now that I love, and pairing the sweet aromatic flavor with the bitterness of pomegranate and the spice of this smoked heirloom tomato Sriracha is awesome,” he said.

Sriracha Cocktail #2 by Matthew Biancaniello

2 oz guava-infused tequila (2 pints of chopped guavas per one bottle of 123 Tequila for one week)
¾ oz lime juice
3/4 oz agave (1:1 ratio of water to agave )
1 barspoon homemade heirloom tomato Sriracha from Windrose Farm
1 oz pomegranate juice

Place everything in a shaker with ice and shake. Strain into a rocks glass over ice.

🔥

For his cocktail, Josh Goldman was inspired by street cuisine. “I designed this one for the Sriracha festival but it’s basically a play on chile y limon. Like the watermelon and other fruits you can get hot sauce on from the street carts.”

Riding the Iron Rooster by Josh Goldman of Acabar

1 1/2 oz rum
1 oz watermelon
3/4 oz lime juice
3/4 oz Sriracha syrup*

Combine ingredients in an ice-filled shaker. Shake, strain over ice, garnish with lime twist.

* Sriracha Syrup
100g demerara sugar
50ml Sriracha tisane**

Mix cold until all sugar is dissolved.


** Sriracha Tisane
100ml hot water
15g Sriracha

Mix and fine strain, cool before use.

 


http://www.lamag.com/Pics/arrow.png L.A.'s First Ever Sriracha Festival [LAMAG.com]

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