My friend Christopher Day is skilled in the art of mixing a proper drink, so I asked him one inebriated evening if he wouldn’t mind making me a cocktail using Sriracha. In what seemed like mere seconds, a beautiful crimson creation appeared in my hand; it was not only delicious, but also packed quite a punch. We chose the seemingly innocuous name La Caridad in homage to a very dear mutual friend who—like the drink—reels you in with a snazzy, sophisticated appearance and blends it with a touch of intriguing spice that keeps bringing you back for more.
Makes 4 servings
8 thin slices Persian, English, or hothouse cucumber
2 teaspoons Sriracha
4 fluid ounces (½ cup) Crop Organic Tomato Vodka
2 fluid ounces (¼ cup) dry gin
8 drops orange bitters
In the bottom of a cocktail shaker, muddle 4 of the cucumber slices. Add the Sriracha, vodka, gin, and bitters. Add a handful of ice cubes and shake feverishly. Strain into four chilled martini glasses. Garnish each glass with one of the remaining 4 slices of cucumber and serve.
TOMATO SAUCED Chris made my drink with Crop Organic Tomato Vodka (and a mighty fine drink it was). Crop Organic is a small artisan producer, and its distribution is limited. If you can’t find a bottle, worry not—we can make our own damn tomato vodka!
In a large glass jar, combine 1 pound of ripe tomatoes, cut into quarters, with a 750- milliliter bottle of vodka (preferably distilled from wheat or grain). Toss in 3 black peppercorns and let it sit in a cool, dark place for 5 to 8 days, stirring and tasting daily (I know, I know, it’s tough work, but somebody has to do it!), until you have the tomato flavor you seek.
Pour the contents of the jar through a fine-mesh strainer, discarding the tomatoes and peppercorns. Pour the vodka back into its original bottle for storage.
Micheladas are popular beer cocktails south of the border, and when you have one on a sweltering hot day, it’s easy to see why. The flavors of a Bloody Mary, jazzed up with the oh-so-refreshing bubbles only a cold beer can provide, plus a bright squeeze of citrus to boot? Yeah, I’ll be in my hammock if anybody needs me.
Makes 4 servings
2 large limes, plus more for garnish
2 teaspoons Sriracha
4 dashes Worcestershire sauce
½ teaspoon freshly ground black pepper
8 fluid ounces (1 cup) Clamato, V8, or tomato juice
4 (12–fluid ounce) lager or pilsner beers, ice cold
Squeeze the juice of ½ lime onto a small plate. Set aside.
Juice the remaining limes into a small mixing bowl, discarding the peels and seeds. Add the Sriracha, Worcestershire sauce, pepper, and Clamato juice and mix.
Rim four tall mugs with lime juice, followed by Sriracha Salt. Add a healthy scoop of ice to each. Divide the Clamato mixture evenly among the glasses, and top up each one with a beer, pouring slowly. Add a lime wedge to the rim of each mug for garnish, if desired.
Freezing Bloody Mary mix into ice cubes is a cool idea I picked up when I worked at Modern Spirits Vodka. As the ice cubes melt, their red color “bleeds” into the vodka, creating a dazzling drink that changes with every passing moment. Just know that the first few sips are going to be heavy on the booze since the cold, carmine cubes are just starting to thaw, so be sure to use top-shelf vodka.
Makes 4 servings
12 fluid ounces (1½ cups) premium Bloody Mary mix
2 teaspoons Sriracha
4 dashes Worcestershire sauce
Celery salt
12 fluid ounces (1½ cups) premium vodka
4 celery sticks
Freshly ground black pepper
In a medium measuring cup, combine the Bloody Mary mix, Sriracha, and Worcestershire sauce. Pour the mixture into an ice cube tray with large ice cube compartments, making eight equal cubes. Place the tray in the freezer for at least 2 hours to freeze solid.
When you are ready to serve, rim each glass with celery salt. Place two prepared ice cubes in each glass and fill with 3 fluid ounces room-temperature vodka. Garnish with a celery stick and freshly ground black pepper. Swirl your drink with the celery to help get the blood flowing.
OVER THE TOP TIP The sky is the limit on this one. If you want more heat, try a spicy Bloody Mary mix. If you’re brave enough, use Absolut Peppar vodka. And if it’s a different garnish you’re after, the Pickled Green Beans make a great alternative to the ubiquitous celery stick.
Surprise your friends with a hint of heat in their dessert. The flavor of the Sriracha comes through gently, with the spice balanced by the delicate sweet perfume of ripe peaches. To really gild the lily, serve a scoop with fresh berries and top with a handful of crushed gingersnaps and fresh sprigs of mint.
Makes 4 to 5 cups
2 pounds ripe peaches, peeled, pitted, and sliced
1 cup water
½ cup sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon Sriracha
Mint sprigs, for garnish
In a large saucepan over medium heat, combine the peaches, water, sugar, and lemon juice in a large saucepan. Bring to a boil, lower the heat, and simmer gently for 5 minutes. Let the mixture cool slightly.
Carefully pour the peach mixture into the bowl of a food processor and pulse until smooth. Transfer the puree to an airtight container. Cover and refrigerate until chilled thoroughly, at least 4 hours, or until ready to use.
Add the Sriracha and process in an ice cream maker according to the manufacturer’s instructions. (Some machines might require additional time in the freezer to set.) Serve in bowls. Garnish with sprigs of mint.
IN A PINCH Feel free to opt for 2 (16-ounce) bags of frozen, sliced peaches (defrosted and drained) if fresh peaches are not available.
Although it may seem a little strange, combining chocolate and chile peppers is a Mayan tradition that dates back over 2,000 years. It later became a popular treat among the Aztecs as well. Now they may not have been playing with Sriracha, but I’m sure they would have if they could have!
Makes 18 to 24 truffles
1 tablespoon unsalted butter, at room temperature
1 teaspoon Sriracha
8 ounces best-quality dark chocolate (75% cacao), finely chopped
⅓ cup heavy cream
1 cinnamon stick
Zest of 1 orange
⅓ cup best-quality cocoa powder
In a large heatproof bowl, combine the butter, Sriracha, and chocolate. Set aside.
In a medium saucepan over medium-low heat, bring the cream, cinnamon, and orange zest to a simmer. Turn off the heat, cover, and let steep for 5 minutes. Return the mixture to a simmer. Strain the hot cream mixture, then pour over the chocolate. Do not stir. Let the mixture sit for 5 minutes, then stir slowly with a rubber spatula or whisk until it forms a smooth, dark ganache.
Cover the ganache with plastic wrap, making sure that the plastic is in direct contact with the chocolate. Let the ganache sit at room temperature for at least 3 hours to firm up, or until ready to use.
Line a baking sheet with parchment paper. Scoop out portions of the ganache to make truffles that are about 1 inch in diameter, setting them aside on the baking sheet until all the ganache has been used. Refrigerate for 30 minutes.
Spread the cocoa powder out on a shallow plate or pie tin. Using rubber gloves, roll the bits of ganache between your hands to form round balls. Roll each truffle in cocoa powder and place them back on the baking sheet. Once all the truffles have been formed, refrigerate them for another 30 minutes.
Store the truffles in a single layer in an airtight container in the refrigerator for up to 7 days, if you can hold out that long. Whenever you are ready to indulge, take the truffles you’re going to eat out of the fridge and let them come to room temperature for the best flavor and texture.
