Chow Town

Bold, spicy taste of Sriracha comes to vodka

Updated: 2014-02-02T03:08:59Z

By RENEE KELLY

Sriracha. She’s bold and spicy with a multilayer blend of garlic and heat. She is one of the most used condiments worldwide and causing a stir.

The pure love of this balanced heat, enticed UV Vodka to create a sister of the condiment, UV Sriracha. The hot, but not too hot, red chili infused vodka. This vodka adds inquisitive satisfying layers sure to make everyone ask for a little more spice in life.

The vodka has well-rounded components of chili heat with a bit of sweetness and a touch of salt. Please do not be confused with the one-dimensional jalapeno spice. UV Sriracha finishes clean with a balanced heat; it’s a refreshing spice.

Sriracha, the condiment, is a youngster as it has only been around since 1980. Likewise, UV Vodka just launched UV Sriracha in the Kansas City market in December.

We were the lucky city to experiment with the bold taste. Bartenders across the area have added a little kick to the old standards like the Mimosa, Bloody Mary, and Margarita while also flirting with tropical drinks and mixing pineapple, basil and UV Sriracha.

In the kitchen, try adding it to your favorite tomato sauce or even Alfredo sauce for a bit of heat without the orange tent. UV Sriracha mellows a bit when added to a flame but leaves an intricate spice trail to please.

Since UV Vodka’s conception it has always distilled its vodka four times from corn grown right here in the Midwest. When a product starts with standards, the options are limitless.

A winter recipe to keep you warm and cozy:

Siracha Hot Chocolate

1 part UV Sriracha Vodka

3 parts hot chocolate

Top with marshmallows

Recipes for your own bar, see UV Vodka’s website. Where to find this kick in a bottle: Cosentino’s Market. Get it mixed up while you are at the Power and Light District.

Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother nature and the many growers in the Kansas City area. 

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