“TRU-ly Pickled” Sriracha cocktail recipe

I “might” have been daydrinking a little at Greenbar Distillery. This DELICIOUS cocktail—called “TRU-ly Pickled”—is made with 1 3/4 oz TRU Organic Garden vodka, ¼ oz FRUITLAB Organic Ginger Liqueur, ½ oz simple syrup, ¾ oz lemon juice, ½ oz Bruce’s Prime Pickle Dill “Pickle Back” juice, and 9 dashes of Sriracha. Shake it all with ice and strain into a rocks glass over more ice. Cheers!

Sriracha Cocktail Recipe: “East End” from The Elm in Brooklyn, NY 

If you haven’t had a cocktail made with Sriracha before, allow me to humbly inform you that you’ve been missing out. While I’ve yet to try this spiced-up concoction from The Elm restaurant in Brooklyn—made with gin, maple syrup, lemon juice, Navy-strength rum, and a dash of Sriracha bitters—I’m pretty excited by the mere thought of it.

Get the full recipe here:
Sriracha and Gin Make an English Cocktail With Bite [via MensJournal.com]

Related posts:

• Watermelon-Sriracha Sangria recipe [from The Veggie-Lover’s Sriracha Cookbook]
• “Bleeding Mary” cocktail recipe with Sriracha [from The Sriracha Cookbook]
• Strawberry-Sriracha Margarita recipe [via DomesticFits.com]
• Sriracha Vodka now exists, and Bloody Marys will never be the same

Watermelon-Sriracha Sangria Recipe 

I’m not a psychic, but I can tell you two things for sure about the future: 1) It’s going to be hot as hell this weekend, and 2) I’ll be drinking plenty of Watermelon-Sriracha Sangria to help counteract that.

It’s crisp, refreshing, and delightfully boozy, with just a hint of the almighty rooster’s heat. Plus it’s super easy to make! It’s one of my favorite recipes from The Veggie-Lover’s Sriracha Cookbook, and I hope you’re inspired to enjoy some with me!

Recipe: Watermelon-Sriracha Sangria

• 8 cups cubed seedless watermelon
• 1 (750 mL) bottle dry unoaked white wine (such as Sauvignon Blanc or Pinot Grigio)
• ¼ cup Calvados, light rum, or brandy
• ¼ cup sugar
• 3 tablespoons Sriracha
• 2 limes, thinly sliced
• 12 fluid ounces natural ginger ale (such as Reed’s Original Ginger Brew)
• Ice cubes, for serving
• Fresh mint sprigs, for garnish

In a blender, puree 6 cups of the watermelon. Strain into a large pitcher. Add the wine, Calvados, sugar, Sriracha, lime slices, and remaining 2 cups of watermelon. Cover and refrigerate for at least 2 hours. (This can be made up to 2 days in advance.)

When ready to serve, give the mixture a healthy stir, then pour in the ginger ale. Put a few ice cubes in each glass, then fill with the sangria, making sure to get some lime and watermelon goodies in everyone’s cup. Garnish with a sprig of mint and serve immediately.

Reprinted with permission from The Veggie-Lover’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Text copyright © 2013 by Randy Clemens. Photographs copyright © 2013 by Leo Gong.