Brooklyn Hemispherical Sriracha Bitters

Savory up front with notes of garlic, burnt orange peel and rock salt. A slow sear of Thai chili heat shows at the mid palette and continues to build through the finish.


From IMBIBE Magazine, 2012"...these bitters combine a piquant mix of habanero, Serrano and Scotch bonnet chile peppers with citrus, spices and botanicals like gentian, burdock root, cinnamon, coriander and cardamom, for assertive bitters packed with bright citrus notes and a warming spice that ramps up on the finish. Delicious in any drink that demands spice (Sriracha-spiked Bloody Mary, anyone?), the bitters pair well with rye whiskey and tequila and are sublime mixed with bourbon, mango and lime juice in the Mango Sriracha from Momofuku’s Ssam bar.”

“Uncorked- What we’re drinking now” by Tracy Howard
Recipe from: Imbibe Magazine: Issue 36 March/April 2012
Recipe by: Chris Harrington and John DeBary, Momofuku Ssam Bar, New York City

Mango Sriracha

  • 1 ½ oz. bourbon
  • 1 oz mango puree
  • ¼ oz. Brooklyn Hemispherical Sriracha Bitters
  • ¼ oz. cane syrup
  • ½ oz lime juice
  • Ice Cubes
  • Tools: mixing glass, barspoon, strainer
  • Glass: Old Fashioned
  • Garnish: piece of dried mango, optional

Combine all ingredients in a mixing glass and stir with ice. Strain into a chilled glass and garnish.

Srirazerac

  • 2 1/2 ounces Bourbon or Rye
  • 1 teaspoon simple syrup
  • 2 dashes Peychaud's Bitters
  • 2 dashes BHB Sriracha Bitters
  • 1 dash absinthe

Coat a rocks glass with absinthe, swirl and toss out. Stir the rest of the ingredients in a mixing glass, strain into a rocks glass. Twist a strip of lemon peel over the glass and drop in, top with Sriracha Bitters.

Price: $23.95

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Product Features
  • 4 fl. oz.

Product Ingredients

an aromatic preparation of water, alcohol, natural and organic herbs and spices and fruits.


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