• Brooklyn Hemispherical Sriracha Bitters

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.

Mango Sriracha

  • 1½ oz. bourbon
  • 1 oz. mango puree
  • ¼ oz. Brooklyn Hemispherical Sriracha Bitters
  • ¼ oz. cane syrup
  • ½ oz. lime juice
  • Ice Cubes

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

Recipe by: Chris Harrington and John DeBary, Momofuku Ssam Bar, New York City


  • 2½ oz. 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.