Hot Takes
What to drink with the fieriest salsas at the AC Hot Sauce Festival
By Brandon Watson, Fri., Aug. 19, 2016
(Page 8 of 19)
Miguel Lopez – Bar Manager, Isla
Hot Sauce: Kala's Kuisine Curry Cayenne
Pairing: Panama Rum Eggnog with coconut cream
"The reason we chose to pair the eggnog with the hot sauce was because of the deep residual flavors of the hot sauce. Even though it is center of the palate-heavy the hot sauce has a bright flavor that is accented with ginger and earthy spice while finishing with a flavorful (and not overpowering) heat.
"The cocktail was designed to not overplay the great body of the hot sauce but rather to complement the mouthfeel. It's grounded with a full-bodied rum from Panama that has oak, citrus, clove, and Caribbean spice. The coconut cream offers a viscous depth without being as one-dimensional as heavy cream, giving a great taste for the Austin summer. The egg white – as opposed to a whole egg for other eggnogs – does the same: offering a complexity without taking over the power of the hot sauce. Nutmeg on top for olfactory sensation. It can be served up or over crushed ice if more refreshing."
Recipe:
1½ oz. Ron Abuelo anejo
1¼ oz. coconut cream
½ oz. lemon juice
1 egg white
Fresh nutmeg, dusted for garnish
