#14: Melon Margarita with Sriracha SaltMay 8, 2009
Pondering my “50 Uses for Sriracha” list, which I hope to post soon, I devised a Sriracha salt that would be delightful if sprinkled over edamame, served with a cheese plate, dusted on caramel desserts, and of course, on the rim of a margarita. I concocted this cocktail for TSB a few weeks ago, when she offered to make dinner if I provided the watermelon margaritas. The only melons I could procure were honeydew, but we were pleasantly surprised by the results. Best to make the salt a day ahead to ensure ample drying time.
1 tablespoon Sriracha
1/4 cup kosher salt
Mix Sriracha and salt until uniform in color and consistency.
Spread as thinly as possible and allow to dry overnight.
1 ounce honeydew, pureed
1-1.5 ounces silver tequila
1 ounce triple sec
3/4 ounce lime juice
1/2 ounce agave nectar
Combine all ingredients, shake with ice and serve in salt-rimmed glass.