I haven’t made cocktails for the blog in a while. That’s likely because we haven’t had a stocked bar since early last fall. Yes, when you know you are going to move across the country, the half empty bottles in liquor cabinet are the first things you make sure to finish up.
We finally have the basics back I’d said all week that I wanted to make a tangerine cocktail. Citrus season, Super Bowl party – whatever the excuse, I had a mission.
I enlisted my husband’s help and last night he said, “You could put Sriracha in it.” Why, yes, I could put Sriracha in it! I’m a huge fan of spicy cocktails – dustings of chili powder, jalapeno infused spirits. I was thrilled with the idea.
Now, please excuse my glass-rim dusting skills. I am no expert. You’ll overlook an imperfect rim, once you taste the drink. The hot sauce adds just the slightest spicy flavor right out of the shaker. But I’ll warn you. Don’t nurse this one. The longer it sits the spicier it gets. Cheers!
2 oz fresh tangerine juice
2 oz fresh orange juice
1 tsp raw sugar
1/8 tsp Sriracha
3 oz gold rum
2 slices blood orange or tangerine for garnish
Add all the ingredients (except the fruit slices) to a shaker. Stir to dissolve the sugar. Add a few ice cubes and stir again. Strain into martini glasses dusted with sugar. Garnish with an orange slice. Makes 2 drinks.