For this recipe, we’ve taken an older barrel that no longer has much oak flavour after a full year of use. It would be a shame to waste all those beautiful flavours in the barrel… so how do we pull them out? HOT SAUCE!
Barrel-aged sriracha: To fill a 5 L barrel, I went to the grocery store and picked up 7 x 750 mL bottles of sriracha sauce (you’ll have around half a bottle left over). If you have a smaller barrel, divide our portions according to the size of barrel you have.
Once your hot sauce is in the barrel, let it sit for a minimum of 2 weeks but I recommend 4-6 weeks for a great flavour.
Extracting hot sauce from a barrel can be tricky… You can either take the bung and spigot out, shake and let gravity do the trick over a few hours. I recommend this method if you plan on reusing your barrel, but you’ll have to get the next round of sauce in there as soon as it’s empty and before any bacteria can grow. You can also use our maintenance tablets to sterilize your barrel for the next use.
If you don’t plan on reusing the barrel and you think you’ve pulled out all possible flavours from it, then by all means, take a hammer or mallet to the face plate and your sauce will pour out nicely.
For our Bloody Caesar, you’ll need:
- 3/4 cup Clamato (tomato and clam juice)
- 2 tablespoons vodka
- 2 teaspoons lime juice
- 1/4 teaspoon of our barrel-aged sriracha sauce (or as much as you can handle)
- 1/4 teaspoon Worcestershire sauce
- 1 stalk celery, cilantro for garnishing
Using a lime wedge, moisten the rim of a glass and dip into your favourite rim salt, then fill ¾ full with ice cubes. In a separate glass or measuring cup, combine Clamato, vodka, lime juice and sauces. Mix thoroughly. Add to the glass and garnish with celery and cilantro (pickled beans and shrimp work well too).