Eat Drink Sleep
1 ounce Sriracha
3 cups water
1. Stir together, and freeze in
an ice cube tray.
2 ounces Corralejo añejo
1¼ ounces Cointreau
1 ounce fresh lime juice
1 pinch kosher salt
4 Sriracha ice cubes
2. Shake ingredients with
ice, and serve in a Collins
glass over Sriracha ice cubes.
Garnish with a lightly
massaged rosemary sprig.
DR I N K I N T U L S A , OK
"I thought it would be fun to create a margarita
that gets spicier as you drink it, so I made ice
cubes infused with Sriracha. For the cocktail
itself, I use añejo rather than blanco tequila.
Corralejo makes its añejo with a bow toward
bourbon-it rests in charred oak casks for a
year-so the flavors of wood and smoke are
really integrated into the spirit. Most margaritas have salt on the rim; instead, we put it
in the drink. Just like in food, it wakes up and
rounds out all the flavors. I've always said that
the culture in Tulsa outweighs its population.
We're just one example of the bars here that
are doing cool things with cocktails."
STYLING BY ROBIN FINLAY
WHO Aaron Post, owner WHERE Valkyrie
34 SPIRIT JUNE 2014
PHOTOGRAPHY BY ADAM VOORHES
Table of Contents for the Digital Edition of Spirit Magazine - June 2014