Srirachacha

by Steve Schul and Paul Zablocki

Baby, it's cold outside! Heat things up with the Srirachacha. A drop of Sriracha chili sauce is all you need to transform the coldest of days. It's a crisp martini with a warm glow. A dash or two of celery bitters plus pickled green tomato round things out to make this drink a perfect prelude to a winter evening.

Srirachacha

• 1 1/2 oz. Death's Door gin
• 1/2 oz. Dolin dry vermouth
• 1-2 dashes Bitter Truth celery bitters
• 1 drop Sriracha chili sauce
• 1 piece of pickled green tomato, such as Rick's Picks

Add all ingredients except tomato to a shaker. Shake with ice and strain into a chilled cocktail glass. Garnish with a pickled green tomato.

 

The Srirachacha perfectly pairs with an appetizer of Seared Singapore Chicken Cutlets.

Seared Singapore Chicken Cutlets

• 1 package of thin chicken cutlets (about 5), cut into bite-sized pieces
• 1/2 cup flour
• 1/8 cup Singapore Seasoning from Penzey's, or another spice mix that contains curry flavors
• 2 Tbsp. unsalted butter
• Sriracha chili sauce
• bite-sized candied citrus peel, as garnish (citron works beautifully with the Sriracha)

Melt butter in a pan over medium heat. Meanwhile, mix flour and Singapore Seasoning in a bowl. Dredge chicken pieces in flour mixture, and add to pan when butter starts to sizzle. Cook on each side for about 3 minutes. Sprinkle more seasoning on each side. Remove from heat. Drizzle with Sriracha. Scatter with candied peels. Serve immediately with Srirachacha cocktail.

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