On the food trend list, this sriracha cocktail recipe is currently all the rage. Foodies, chefs, and hot sauce enthusiasts have been mixing it up in everything from chicken wings to ice cream sandwiches, and the heat just keeps on coming!
Made from serrano peppers, the taste is fresh, tart, and vinegary, as a good sriracha should be. The heat comes on slow and steady, but not so much that you break into a sweat. Thick and rich like a good ketchup, you can squeeze a little green sriracha on everything from a hot Cuban sandwich to a grilled veggie burger. We’ll bet you’ll find more than one use for this sriracha, as quickly over half a bottle disappeared into various food items in a matter of days.
Musashi Foods has also sells a Japanese spicy mayo that’s worth a try. With a spicy flavor and creamy texture, it stands up well to everything from a chicken sandwich to sushi.
As an experiment, we decided to see if the Midori green sriracha would withstand the cocktail test. Try this one for yourself, and tell us what you think.
Chasing the Green Dragon
by the Crave Local Test Kitchen
- 2 oz. Pisco or Cachaca
- ½ oz blue curacao
- ½ lime, squeezed
- ½ oz Crown Maple syrup
- ½ tsp Midori green Sriracha
- Garnish: orchid flower, basil leaf
Mix maple syrup and sriracha together, set aside.
In a shaker over ice, mix the pisco, lime juice, and blue curacao. Add the maple sriracha syrup, shake well. Strain into a cocktail over cracked ice. Garnish with an orchid and a spanked basil leaf.