Sriracha Vodka. It's a Thing.

Categories: Really?!?!?

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No one was asking for it, but they made it anyway. Phillips Distilling Company announced yesterday that they've created UV Sriracha Vodka, claiming it to be the "first sriracha flavored vodka to hit the market."

Perhaps it'll be the thing you'll drink to drown your Sriracha sorrows when what's shaping up to be a Huy Fong cock-sauce shortage (due to the court-ordered shut down) actually happens. The liquor is infused with chili and garlic which the bottler says is "the ideal vodka to punch up a bloody mary or any savory drink."

It follows other Sriracha products like lollipops and candy canes, two items that has at least one HuffPo writer penning a list titled "Why We're So Over Sriracha (And 9 Other Foods We Never Want To See Again)"

Someone should probably tell her about the packet of Sriracha that just went up on sale for $10,000 on eBay. Apart from the fact that the seller has titled it "Last Packet Of Sriracha Ever Made (a/k/a Siracha Vietnamese Chili Sauce)", spelling Sriracha two different ways in the same sentence, it isn't even a Huy Fong.

It's the kind of thing you'd fall for if you were, say, drunk on Sriracha vodka.

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20 comments
mhschepers
mhschepers

Forget the listicles, Ha Ha Ha, it's a great tool for COOKING if you are making spicy stuff in a frying pan, why use wine when there is Sriracha Vodka
Menu
Smoked Confit of Duck Taco HONG KONG style      $14
parsnip slaw /  chili glaze / hong kong pico de gallo / duck fat filo pastry tortilla

Instructions: to make Hong Kong Pico de Gallo: garlic, duck hoisin, chopped cucumber and green onions
Duck Hoisin:after having marinated the duck, steamed the duck, one places the duck in the steamed liquid which mainly consist of duck fat and lets it rest for a week in the refrigerator with the duck, after a week one removes the duck from the fat and places in the deep fryer, once the skin has become crispy remove the duck from the fryer and hang and cool to room temperature, please collect the drippings, one then shreds the DUCK and one reserves  all duck and duck skin in the refrigerator for future use.
This is the important part use left over Duck Carcass and place in the oven and follow exact Japanese Tera chicken sauceinstructions, no not Teriyaki sauce that stuff comes from wholesalers and there is no chicken inside, voila you now have Duck hoisin...

Josh English
Josh English

*Referring to the pepper itself, and not the restaurant*. ;-)

Josh English
Josh English

Something eventually had to take over Chipotle's reign, in America's pop exploitation culture. Hahaha.... :v

Josh English
Josh English

Ummmm, no.......the sauce is one thing, but in a Vodka?! o.O Just take a chainsaw straight to your stomach, and save yourself some time. Hahaha..... :v

Shannon Tiare
Shannon Tiare

blecch, so over the whole flavoured vodka craze, and now the whole "add sriracha to everything" craze

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