I’m not much of a hard liquor drinker. That was something I inadvertently gave up when I became a mom, along with sleeping past 7am, peeing alone, and buying anything for myself without feeling selfish. It’s worth the price of admission, this tequila free/up at dawn/spectated toilet runs/"why am I buying this for myself when I could be buying something for my kid," life that I live as a person who grew another human in her guts.
Because she’s really amazing.
(Me & Tater in the healing waters of Santa Barbara a few days ago)
So I drink beer (the good stuff) or wine (the cheap stuff) unless you tell me that there is a cocktail on the menu that’s spicy. I love a nice hot cocktail. Lately, jalapenos have been popping into drinks all over the country and I couldn’t be happier about it.
My undying love for the Rooster Sauce put the idea for a red hot cocktail in my head a few months ago. And adding strawberries gave the perfect balance. Be careful, alcohol intensifies heat so start with a small amount (this recipe calls for only 1/2 tsp) and then decide if you want to add a bit more.
If you love Sriracha as much as I do, I would suggest you add The Sriracha Cookbook to your culinary library, or follow Randy Clemens blog, The Sriracha Cookbook Blog.
Strawberry Sriracha Margarita
- 2 cups strawberries, hulled and chopped
- 1/2 cup tequilla
- 1/4 cup Cointreau (or other orange flavored liquor)
- 1 tbs agave nectar
- 1/2 tsp Sriracha
- 2 cups ice
(yield: 32oz, about 2 generous servings)
- Add all ingredients to a blender, blend until smooth. Pour into a sugar rimmed margarita glass.