Canadian cocktails and Sriracha sauce
Happy Canada Day!
Oh, and can’t forget
(How did a picture of our kids’ Kindergarten teacher get there?)
Anyway. A little while ago, my friend Trish from the Purple Fig Magazine gave me a subscription to the magazine Bon Appetit. Shocker, I really like it (I’m talking Bon Appetit here, but I love The Purple Fig like crazy too! Check out its new look!). I think Trish chose this particular magazine for me because they cook very dangerously in every article and recipe. I can almost guarantee that there will always be at least one ingredient I’ve never heard of, and since never having heard of an ingredient is my speciality, I have to admire their efforts. This month, they turned a filing cabinet into a smoker, which isn’t an ingredient per se, but there’s obviously some seriously dangerous cooking going on around there. I kind of fantasize about working there.
So another article in this month’s issue gave beer cocktail ideas, and I think that we can all agree that beer is a very good theme for a Canada Day post. Except that after a quick Google search, I was disappointed to learn that we’re only #19 in the world in beer consumption. Don’t worry, though — after my initial disappointment I decided to turn a gap into an opportunity. I promise to do my part to bring up our numbers. Let’s call it my Canada Day resolution.
But back to the beer cocktails. I decided to try one they called the “Sriracha-lada.” I bought some Sriracha hot sauce to use as a dangerous ingredient a while ago when I heard that the plant in California was being shut down because residents were bleeding from their eyes and stuff (lightweights). I’m exaggerating about the hemorrhaging, but the fear that there would be Sriracha-hoarding because the townspeople were suffering was true. Here is a super-cute article about the importance of Sriracha hot sauce.
And here is the recipe. I fed it to two very willing Canada Day guinea pigs — my husband Phil and my brother-in-law John — at our cottage. Please ignore the size of my husband’s head in that picture. I had them re-pose, but the improved photo turned out blurry. His head is actually regulation size. For a Canadian.
The Sriracha-lada (courtesy of Bon Appetit magazine, with a few alterations)
- 1oz lime juice (juice of about 1.5 limes)
- 1tsp Sriracha hot sauce
- favourite beer
- Coarse sea salt
- Lime wheel
- Worcestershire sauce (called for in original recipe, although I didn’t have any)
Directions: Mix er up. The only part that’s not super obvious is rimming the glass — dip it in lime juice, and then pop it into a plate of coarse salt before adding the other ingredients. Here is a pictorial recipe.
This next shot is pretty much the same as the previous one, but John was insistent that he wanted his hand in a picture. So to fulfill his hand-model dreams…
Results: Meh. These tasted like a light Caesar, but not as good. And yes, I mentioned the Caesar in honour of Canada Day, because that is a good drink, and only Canadians know about it for some reason. We drink it instead of a salad. Who doesn’t want vodka in their salad? I can guarantee that Canada is #1 in clam juice consumption, that’s for sure. Anyway, this cocktail was drinkable, but Phil and John made the suggestions to use a heavy beer and not to skip the Worcestershire. I liked the Sriracha itself — it feels like the normal basic standard that all other hot sauces should be compared to. Some might be better, many are probably worse. Get me? As for the cocktail, I’m going to have to give it a rating of 1 Gag. If a cocktail has alcohol in it and I didn’t finish mine, it means it wasn’t very good.
Happy Canada Day!!