Sizzling Brunch Cocktails for International Spicy Food Day

Did you know that January 16th is International Spicy Food Day? Well if you didn’t, now you do and it couldn’t be a better reason to experiment with some sizzling recipes from dawn til dusk.

And as the worldwide pandemic surges on, we all could use a little reason to celebrate... in more ways than one! Bushwick Kitchen’s spicy, craft cocktails are made with their signature Bees Knees Spicy Honey, Trees Knees Spicy Maple Syrup and Weak Knees Gochujang Sriracha. Skip the triple sec and the simple syrup and swap in Bushwick Kitchen for top-notch flavor using pure, simple ingredients. Since the holiday falls on a Saturday this year, why not brunch all day long? From starting your day with a bloody to ending it with a margarita, Bushwick Kitchen has the ultimate spicy brunch cocktails fit and festive for this exciting holiday.

THE BUSHWICK KITCHEN BREAKFAST

1 ounce bourbon

1 ounce coffee liqueur

½ ounce Trees Knees Spicy Maple

1 egg white

Method: Dry-shake an egg white before adding ice. Add bourbon, coffee liqueur and syrup into a shaker and shake vigorously. Strain the cocktail into a coupe glass and serve.

WEAK KNEES BLOODY MARY

4 cups tomato juice
2 cups vodka
1 cup dill pickle juice
1⁄4 cup lemon juice
1⁄4 cup Weak Knees Gochujang Sriracha
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon black pepper
8 celery stalks and lemon wedges, for garnish

Method: Add all ingredients except the celery stalks and lemon wedges to a large pitcher, stir well and chill for 1 hour. In a tall glass, pour the cocktail over ice and garnish with celery stalk and lemon wedge. 

SPICY MAPLE SAGE DAQUIRI

3 sage leaves
2 ounces light rum
1 ounce lime juice
1 ounce Trees Knees Spicy Maple

Method: Cut up two sage leaves and add to a cocktail shaker with rum, lime juice and Trees Knees Spicy Maple and ice. Shake vigorously until frosty and strain into rocks glass filled with fresh ice. Place remaining sage leaf in your palm and slap once, firmly, with the other hand. Float on top to garnish. 

SPICY HONEY MARGARITA

1 ounce lime juice
1⁄2 ounce Bees Knees Spicy Honey syrup 
2 ounces blanco tequila
Salt and lime wedge for garnish

Method: Rub a lime wedge around rim of a rocks glass and dip in salt. Add lime juice, honey syrup, tequila and ice to a cocktail shaker. Shake vigorously until frosty and strain into the prepared rocks glass filled with fresh ice. Garnish with a lime wedge.