The michelada is one of my favorite summer treats, and proof that beer is as solid of an ingredient for cocktails and mixed drinks as any distilled spirit. The Cocky Rooster is an Asian twist on that Mexican beer cocktail, mixing lager with lime juice, Maggi seasoning, salt, and everyone’s favorite hot sauce: sriracha, which gives the drink its name. Since reading about this in GQ while waiting to get my haircut, I’ve been jonesing to try one. Anjali Prasertong has adapted the recipe – originally from An Choi, a banh mi restaurant in New York City, for the home.
Sriracha in my beer? Yes, please: The Cocky Rooster [The Kitchn]