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“I thought it would be fun to create a margarita that gets spicier as you drink it, so I made ice cubes infused with Sriracha. For the cocktail itself, I use añejo rather than blanco tequila. Corralejo makes its añejo with a bow toward bourbon—it rests in charred oak casks for a year—so the flavors of wood and smoke are really integrated into the spirit. Most margaritas have salt on the rim; instead, we put it in the drink. Just like in food, it wakes up and rounds out all the flavors. I’ve always said that the culture in Tulsa outweighs its population. We’re just one example of the bars here that are doing cool things with cocktails.”

Who Aaron Post, owner

Where Valkyrie



1 ounce Sriracha 

3 cups water

2 ounces Corralejo añejo tequila

1¼ ounces Cointreau

1 ounce fresh lime juice

1 pinch kosher salt

4 Sriracha ice cubes


1. Stir together, and freeze in an ice cube tray. 

2. Shake ingredients with ice, and serve in a Collins glass over Sriracha ice cubes. Garnish with a lightly massaged rosemary sprig.



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