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.
- 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.