We’ll put bacon in anything. We’re that crew. While we’d like to agree with you guys who are over the whole bacon-on-the-internet thing. We can’t. Bottom line, we like the stuff too much. Sorry.
15 oz. tomato juice (I like Naked Juice Tomato Kick)
1/2 – 1 tsp. Sriracha hot sauce (adjust up or down depending on how spicy you like it)
1 1/2 – 3 shots bacon-infused vodka
Ground black pepper
Ground sea salt
Cooked bacon strips, for garnish
Lemon wedge, for garnish
- Cook your bacon until crisp. Drain on paper towels. Set aside while you shake up your drink.
- We always include a big squirt of Sriracha. If spicy isn’t your thing, leave it out.
- Half fill a shaker with ice.
- Add a generous squeeze of lemon. Toss in a pinch of sea salt and some freshly ground pepper.
- Squirt in the Sriracha.
- Add the vodka.
- Fill with juice. Cap and shake to chill.
- Pour into a pint glass.
- Top with a little freshly cracked black pepper.
- Garnish with bacon and a fat wedge of lemon. (We skewer our bacon to make it a little easier to eat.)
Along with the perennial favorites — pumpkin spiced and salted caramel lattes — Starbucks has added Sriracha sauce and peanut butter and jelly to its new fall menu.
For Starbucks fans, it’s the one consolation in the wake of the dying days of summer: the brand’s annual fall menu roll-out.
And new this year, the coffee giant has joined in the hot sauce frenzy by offering complimentary Sriracha sauce packets to spice up breakfast sandwiches and salads.
Likewise, consumers will be able to tap into their inner child with back-to-school themed Peanut Butter and Jelly Bistro lunch box: peanut butter and strawberry jam on wheat bread, accompanied by mozzarella string cheese, vegetables, Greek yogurt ranch dip, apples, and milk chocolate-covered raisins.
Fans will rediscover fall favorites like the Pumpkin Spice Latte, Salted Caramel Mocha, and baked goods infused with the flavors of pumpkin (pumpkin scone, pumpkin cream cheese muffin, pumpkin sugar cookie), and apples in the Washington Apple Pound Cake.
Dunkin’ Donuts has also added new fall menu items this year, teaming up with The Hershey Company to release a Reese’s Peanut Butter Square and a Pumpkin Cheesecake Square donuts.
And Tim Hortons’ take on fall is Apple Pie Fritters, Caramel Apple Bagels and Pumpkin Pie Iced Capp.
Sriracha hot sauce produces 3,000 bottles an hour, 24 hours a day, six days a week, selling 20 million bottles a year. Yet nobody really knows what is actually inside the fiery bottle. Now, however, we do. The team over at WIRED broke down the ingredients and it turns out that each bottle offers a mix of different ingredients such as red jalapeños home-grown in Valencia, California to give it that extra kick, garlic to add aroma, sugar to soften the kick, salt which helps balance the taste, distilled vinegar to help activate sour taste receptors, and xanthan gum to “cling” to tofu, eggs or oatmeal.
Watch the video below and check out the full piece here.
We love Sriracha, and we love beer. But together? Jury is out.
Rogue, the West Coast producer of such beers as the American Ale, Portland State IPA and the Beard beer, as well as ciders and sodas, are doing a hot sauce and beer mashup with their latest brew, the Sriracha Hot Stout Beer.
It’s made with Huy Fong original hot chili sauce, and sun-ripened Rogue Farms ingredients, and, according to Rogue, “is ready to drink with soups, sauces, pasta, pizza, hot dogs, hamburgers, chow mein or anything you’d like to wash down with a spicy kick.”
It’s available for pre-order now on the Rogue site for $13 and will begin shipping on Dec. 8.