The Cocky Rooster

The Cocky Rooster

I’ve had this beer cocktail bookmarked for quite some time and decided I would finally give it a shot! Now I don’t want to drink beer any other way! You can also make this as spicy or as mild as you like, so don’t be scared off by the Sriracha and jalapeño! My friend April posted today that besides beer, Sriracha is something that she really misses enjoying due to specific food allergies. We jokingly said that this particular cocktail would be the demise of her, so since she’s not able to enjoy one, enjoy them for her!

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Adapted from The Kitchn

(Makes 2 cocktails)

Ingredients:

2 limes (one to juice, and the other for wedges and garnish)

Coarse salt

2-3 squeezes of Sriracha –

(if you’re worried about squeezing too much, measure about 2-3 teaspoons)

A dash of soy sauce

1 jalapeño, halved lengthwise –

(remove ribs and seeds and rinse under cold water for a milder taste)

2 twelve ounce Blue Moons –

(I used the Sunshine Citrus Blonde and Valencia Grove Amber)

Add salt to a bowl, rub a lime wedge around the rims of two glasses and dip into bowl to coat the edges.

Divide the juice of one lime between the glasses, add Sriracha, and soy sauce. Slowly pour the beer down the edge of the glass. Add ice cubes and garnish with jalapeño halves and lime wedges – feel free to think perverted ; ) and serve!