Cocktail Recipe
sweet chili sauce, sriracha aioli, cucumbers, cashews
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Ingredients
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Cocktail
Method
Cocktail
Make sriracha aioli
In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons sriracha, 1 tablespoon fresh lime juice, 1 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust heat by adding more sriracha or balance with a pinch of sugar if desired. If you prefer a looser sauce, whisk in up to 1 tablespoon water.
Prepare cucumbers
Wash and thinly slice cucumbers into rounds (about 1 cup sliced). If using thicker-skinned cucumbers, peel in alternating strips before slicing. Lightly toss the slices with a pinch (about 1/8 tsp) of salt and let sit in a colander for 5 minutes to draw out excess water, then pat dry with paper towel.
Toast and chop cashews
If cashews are not already roasted, warm a small dry skillet over medium heat, add 1/2 cup whole cashews, and toast, stirring, 3–5 minutes until fragrant and lightly golden. Remove from heat and cool slightly, then roughly chop to create a mix of small pieces and a few larger chunks for texture.
Assemble sweet chili dressing
In a small bowl combine 1/2 cup sweet chili sauce with 1/2 teaspoon sesame oil and 1 tablespoon fresh lime juice (from the aioli ingredient). Whisk to combine. Taste and adjust: add a pinch of salt if it needs brightness, or more lime if too sweet.
Plate and garnish
Arrange the cucumber slices on a serving plate or shallow bowl. Drizzle the sweet chili dressing evenly over the cucumbers. Dollop or pipe small amounts of sriracha aioli across the cucumbers (use a spoon for small quenelles or a squeeze bottle for more control). Scatter the chopped roasted cashews over the top and finish with 2 tablespoons fresh cilantro leaves. Serve immediately so cucumbers remain crisp and cashews stay crunchy.
Storage and make-ahead
Aioli and sweet chili dressing can be made up to 2 days ahead and refrigerated in airtight containers. Keep cucumbers and cashews separate until ready to serve to preserve texture. Bring aioli to serving temperature (10–15 minutes at room temp) and re-whisk before using.