Recipe

Dirty bloody mary with sriracha cheese dippers

This unique combo provides a fun addition to your next party or gathering. Exotic Food Sriracha adds a delicious kick to the Bloody Mary cocktails, and some hot chilli magic to the Sriracha cheese dippers.

  • 30 mins cooking
  • Serves 5
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Ingredients

  • 1 3/4 cup grated cheese
  • 40 gram butter, softened
  • 1/2 tablespoon hot water
  • 2 tablespoon Exotic Food Sriracha, according to taste, plus 2 teaspoons extra
  • 2 sheets store-bought puff pastry, defrosted
  • 1 litre tomato juice, chilled
  • 2 tablespoon Worcestershire sauce
  • 125 millilitre vodka
  • squeeze of lime juice
  • cucumber or celery shards, to garnish
  • 1/2 tablespoon runny honey
  • 1/2 tablespoon flaky sea salt
  • 1/2 tablespoon crushed black peppercorns
  • ice (optional)

Method

  • 1
    Make the dippers. Preheat oven to 210°C. In a bowl or processor combine grated cheese, softened butter and hot water. Mix well until blended, add Sriracha to taste.
  • 2
    Lay pastry sheets on a lightly floured bench. Use a rolling pin to flatten them slightly. Spread cheese mixture over one sheet. Lay the second sheet over the top and roll gently to secure. Slice into 1cm strips. Twist each strip several times then press the ends onto a greased baking tray to prevent them un-twisting. Bake for 15 minutes until golden and crisp.
  • 3
    Make the Bloody Mary mix. Combine the tomato juice, remaining Sriracha, Worcestershire sauce, vodka, and lime juice in a large jug. Chill for 30 minutes or overnight.
  • 4
    Combine flaky sea salt and black pepper on a flat surface. Rub honey around the rims of the glasses.
  • 5
    Dip glass rims in the salt and pepper, fill with Bloody Mary mix and garnish with a shard of cucumber or celery. Add ice if desired and serve with the dippers for dunking.