Sriracha. Cachaça. Thank Me Later.

Let's face it. Sriracha is awesome.

Most of what folks in the U.S. call "sriracha" is actually a particular brand from Huy Fong Foods in Rosemead, California. We all know the green-topped transparent bottle with the rooster logo and quintuple-language text. Other companies (including Trader Joes, with it's own completely coincidental green-topped transparent bottle) offer sriracha as well, but we all know what brand spice-hunters seek out at grocery stores and restaraunts.

Now, I've experimented with spicy ingredients in my cachaça cocktails before. Some readers might remember my serrano chili syrup, which resulted in my Succubus Kiss caipirinha. It was a hit.

It occurred to me in the grocery store the other day: For people who like spicy food, the "rooster sauce" holds a special place in our hearts. I have very fond memories of my time in Alameda, California, making sriracha-and-corn pizza for my friends. We scarfed it down, ending up very full and extremely flush.

It's rare, though, that I've encountered sriracha in cocktails. (A Google search surfaced some interesting concoctions.) So, I spent the weekend playing around a bit. I must say that I'm happy with the results.

Sriracha Simple Syrup

• 1 cup water
• 1 cup sugar
• 2 teaspoons of sriracha sauce (or to taste)

Dissolve the sugar in the water in a saucepan over heat. Add the sriracha. Stir until you achieve a consistent solution. Bottle when cool. Add a tablespoon of vodka to help prevent molding.

Bad Rooster Caipirinha

• 1/2 oz lime juice
• 1 oz sriracha simple syrup
• 3 oz white cachaça (I used Novo Fogo Silver in my experiments)

Combine all ingredients. Shake with ice. Pour and serve up. (I felt that the more elegant "up" presentation would work better than the traditional muddled-lime approach, but please try it either way.)

The spiciness is not at all overwhelming. In my experience, the heat comes as a pleasant after-effect.

Give it a try. Consider a sriracha lollipop for dessert.