Challenged with sriracha by his Barrelhouse Flat comrade Jess Keene, bartender Mark Brinker started "playing around with a bunch of different stuff"—he notes that the rooster sauce works especially well in beer cocktails. But for his final concoction he ended up using "a bunch of fat" to neutralize some of the sriracha's spiciness while preserving its flavor. The result, a rum-based drink made with whole egg and coconut cream, is "almost like a spicy milk shake," he says.
View a slideshow of Mark Brinker making a sriracha cocktail.
Breakfast of champions
2 oz El Dorado 5 Year Old demerara rum
1 oz unsweetened coconut cream
1/2 oz lime juice
1/2 oz honey syrup
1/4 oz Cynar artichoke liqueur
1/4 oz ginger syrup
1/4 oz sriracha
Grated cinnamon, for garnish
Shake all ingredients together without ice, then add ice and shake vigorously. Strain into a snifter and garnish with grated fresh cinnamon.
Brinker has challenged Ingi Sigurdsson, head bartender at The Terrace at Trump, with sweet potato.