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When trendy ingredients collide

Posted by Devra First  January 18, 2012 12:56 PM

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srirachabitters.JPG

Spotted at South End Formaggio: sriracha bitters. I love sriracha and I love bitters, but I'm not convinced they belong together in the same bottle. (This would, however, make a lovely gift for the self-identifying foodie in your life.)

The bitters are made by Brooklyn Hemispherical. The company's website offers a recipe for a Srirazerac, a twist on a drink I love (and thus prefer to drink untwisted 9 times out of 10). Portland, Ore., bartender Jacob Grier includes it in his Stockholm 75, which is made with aquavit. And Momofuku Ssam Bar seems to be using it in a drink called Mango Sriracha, which sounds perfect for brunch.

But I might simply try to replicate it using bitters and sriracha, from separate bottles. (The drink also contains mango puree, cane syrup, lime juice, and bourbon. Good morning!) At about $20 a bottle, these bitters are a bit steep for me to purchase for experiment's sake alone.

Anyone tried them?

And apologies for the four-letter word, but this is too perfect not to post:

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What's cooking in the world of food.

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Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

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