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!
Looking for the tastiest way to say “I love you” on Valentine’s Day? I think Whisky Sriracha Candy Hearts ought to do the trick!
Spice up your Hallmark holiday by making the glorious recipe developed by the awesome blog “Olives for Dinner: Vegan Recipes and Photography”:
Whisky-Sriracha Candy Hearts recipe
As many diehard Sriracha fans know, Huy Fong Foods has been in a bit of a legal battle with the city of Irwindale, CA for the past several months. The city contends that Huy Fong Foods’ new factory—they recently relocated from Rosemead, CA—is emitting an odor that is irritating to local residents. (I’ve never smelled anything outside of the factory during my numerous visits.) And while the city has added a “breach of contract” charge to its lawsuit, it still looks as though Huy Fong Foods is prepared to defend their business, insisting that they’ve done nothing wrong, and that there is no offensive odor coming from their factory.
In fact, they want to prove it. Just into my inbox is this note from Huy Fong Foods asking fans to come see—and smell—for themselves. Here’s your golden ticket…
Dear Sriracha Friends:
After many months of transitioning from Rosemead and testing our new equipment, we are pleased to announce that we are now ready to invite visitors to our new building in Irwindale. Therefore, if you are interested in seeing how our Sriracha is made and how delicious it smells, we would cordially like to invite you, at your convenience, to see our facility during our regular office visiting hours, which is Monday through Friday, from 9 am to 3 pm. Please feel free to call customer service at (626) 286-8328 to schedule an appointment. We look forward to seeing you.
Best regards,
HUY FONG FOODS, INC.
Willy Wonka is opening the gates! By all means, get yourself a factory tour! And if you can’t make it in person, feel free to check out the pics from my visit to the massive 650,000 square foot Sriracha mecca:
Slideshow: Huy Fong Foods Factory Tour
Sosu Sauces, makers of the delicious Sriracha-ketchup hybrid Srirachup, have just put their BARREL-AGED SRIRACHA on Kickstarter!
“Aged in whiskey barrels for a unique fruity, spicy, and smoky flavor. You’ve never tasted sriracha quite like this before.”
Um… you had me at Sriracha. (And whiskey barrel.)
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SOSU Barrel-Aged Sriracha [via Kickstarter]
These spicy roasted green beans look delicious, and they also cook up in a jiffy! A mere five ingredients—soy sauce, honey, Sriracha, sesame oil, and black pepper—get mixed together, tossed with green beans, and thrown into the oven for 8-12 minutes. I think I can handle that! (Though I’d probably throw in a few cloves of minced garlic right when they came out of the oven.)
This recipe, from the blog “Barefeet in the Kitchen” is already vegetarian and can easily be made vegan by swapping agave nectar (or similar) for the honey. If you’re looking to avoid gluten, feel free to substitute Bragg Liquid Aminos for the soy sauce, or look for raw coconut aminos if you’d rather it be gluten- AND soy-free.
Serve as a delightful side dish, or atop a bowl of brown rice/quinoa/etc. for a hearty vegetable entrée!
Sriracha Honey Roasted Green Bean recipe [via Barefeet in the Kitchen]
ALSO AVAILABLE NOW!
This book is not associated with or endorsed by Huy Fong Foods, Inc.
The Sriracha Cookbookon
