My friend Christopher Day is skilled in the art of mixing a proper drink, so I asked him one inebriated evening if he wouldn’t mind making me a cocktail using Sriracha. In what seemed like mere seconds, a beautiful crimson creation appeared in my hand; it was not only delicious, but also packed quite a punch. We chose the seemingly innocuous name La Caridad in homage to a very dear mutual friend who—like the drink—reels you in with a snazzy, sophisticated appearance and blends it with a touch of intriguing spice that keeps bringing you back for more.

　　

Ingredients

makes 4 servings

　　8 thin slices Persian, English, or hothouse cucumber

　　2 teaspoons Sriracha

　　4 fluid ounces (1/2 cup) Crop Organic Tomato Vodka

　　2 fluid ounces (1/4 cup) dry gin

　　8 drops orange bitters

　　

Step 1

In the bottom of a cocktail shaker, muddle 4 of the cucumber slices. Add the Sriracha, vodka, gin, and bitters. Add a handful of ice cubes and shake feverishly. Strain into four chilled martini glasses. Garnish each glass with one of the remaining 4 slices of cucumber and serve.

　　

TOMATO SAUCED

Step 2

Chris made my drink with Crop Organic Tomato Vodka (and a mighty fine drink it was). Crop Organic is a small artisan producer, and its distribution is limited. If you can’t find a bottle, worry not—we can make our own damn tomato vodka!

　　

Step 3

In a large glass jar, combine 1 pound of ripe tomatoes, cut into quarters, with a 750-milliliter bottle of vodka (preferably distilled from wheat or grain). Toss in 3 black peppercorns and let it sit in a cool, dark place for 5 to 8 days, stirring and tasting daily (I know, I know, it’s tough work, but somebody has to do it!), until you have the tomato flavor you seek.

　　

Step 4

Pour the contents of the jar through a fine-mesh strainer, discarding the tomatoes and peppercorns. Pour the vodka back into its original bottle for storage.

　　The Sriracha Cookbook