DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Justyn Myers offers a spicy cocktail recipe.

The Rooster Skull: A delicious, fresh and spicy tequila cocktail for any time of year.

It doesn't matter what time of year it is or what the weather is like outside, someone inevitably orders "Something spicy, maybe with tequila," just about every shift I work (though increasingly it's "Maybe with mezcal"). You can't really blame them though, it's a combination that works amazingly well and that people have been enjoying for decades.

My favorite way to drink tequila is with a side of sangrita— the spicy, citrusy, sometimes tomato soaked companion to a little glass, or caballito, of tequila. No one seems to know exactly where sangrita came from or what specifically the recipe is supposed to be, but it most likely happened in the 1920's in Jalisco, the heart of tequila production in Mexico.

Another popular and delicious way to consume agave spirits is with a side of citrus slices and sour chili salt, alternating between a bite of spicy citrus and a sip of neat spirit. Whatever the preference or history, the combination of tequila, citrus and spice has endured and is still popular today. It is delicious and perfect anytime or anywhere.

This cocktail, The Rooster Skull, is a riff on this idea of agave, spice and citrus together, using fresh, simple ingredients and a dash of Sriracha. One sangrita origin story is that the drink was simply the leftover juice from the popular fruit salad of the time—pico de gallo, or "beak of the rooster" in Spanish. Sriracha, the ever popular Thai-style hot sauce with a rooster on the label, pairs surprisingly well with grapefruit and the combination is reminiscent of fresh citrus salsas and salads.

Enjoy this easy to make cocktail anytime. Salud!

Rooster Skull

• 1.5oz - 100% de Agave Blanco Tequila
• 3oz - Fresh Grapefruit Juice
• 0.5oz - Simple Syrup
• 1/4 Teaspoon - Sriracha Hot Sauce
• 1 Pinch - Salt

Roll all ingredients back and forth in mixing tins with ice until chilled and mixed. Pour everything into a rocks glass and garnish with a grapefruit slice.