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343 61st St
NY, 11220
United States

347-451-5139

Salamander Sauces

Salamander Sauce Company is dedicated to creating all-natural sauces of distinction. Salamander sauces have a wonderful depth and complexity of flavor that unfold tantalizingly, always leaving you wanting more.

All of our sauces are handmade locally in small batches using fresh ingredients sourced from small local farms.

Hot Sauces

As an avid heat seeker, I've learned to appreciate the variety of flavors offered by different peppers, and the many ways they can blend with other ingredients.

I've found, however, that in the majority of hot sauces the fire overwhelms the flavor.

It has become my goal to create sauces where the flavors, like the mythical salamander, dance through the fire without being consumed.

Consumption, after all, is your job.

I invite you to judge whether I have succeeded.

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Salamander Spicy Cocktail Competition

Third Salamander Sauce Spicy Cocktail Competition

The Third Salamander Sauce Spicy Cocktail Competition was a huge success! Despite the torrential downpours that made it nearly impossible to get a cab and pretty much stopped the buses we had a great turnout. Four bartenders were able to make it along with our friends Julian and Evgenia of Julian Ribinik Photography and many spectators!  Davina of  Fork+Plate and the winner of the first two competitions decided to take a seat and judge this one alongside Yogi of Park Bar in Manhattan. The winner this time around was  Kelly Verardo from Restaurant North in Armonk, NY! 

Salamander would like to thank Fords Gin and Loki Lounge for sponsoring the competition. Our thanks also go out to Alex of Backyard, Tara Lynne of South, and Tom of Roses.




Second Spicy Cocktail Competition

February 22, 2015

Davina of ForknPlate and Park Bar created the winning cocktail, the Co-Mander. Made with Greenhook Gin, fresh muddled basil, fresh OJ, honey-jalapeno simple syrup and equal parts Salamander Original and Tropical sauces. Garnish with a fried basil leaf dusted with smoked sea salt.

Davina of ForknPlate and Park Bar created the winning cocktail, the Co-Mander. Made with Greenhook Gin, fresh muddled basil, fresh OJ, honey-jalapeno simple syrup and equal parts Salamander Original and Tropical sauces. Garnish with a fried basil leaf dusted with smoked sea salt.

Tammy of Branded Saloon created the Tropical Island at the competition. 1 oz Ciroc Peach, 1 oz Bacardi Mango, 1 oz Sauza Silver, sour mix, a splash of OJ and a dash of Salamander Tropical.

Tammy of Branded Saloon created the Tropical Island at the competition. 1 oz Ciroc Peach, 1 oz Bacardi Mango, 1 oz Sauza Silver, sour mix, a splash of OJ and a dash of Salamander Tropical.

Tom from Loki Lounge and his spicy cocktail the Wandering Salamander made with 2 oz Don Julio Anejo, 1/2 oz Chambord, 1/2 oz maple syrup, 1 oz fresh lemon juice, 1 bar spoon Salamander Strawberry, mint and 1 egg white.

Tom from Loki Lounge and his spicy cocktail the Wandering Salamander made with 2 oz Don Julio Anejo, 1/2 oz Chambord, 1/2 oz maple syrup, 1 oz fresh lemon juice, 1 bar spoon Salamander Strawberry, mint and 1 egg white.

Roger of   Sheep Station with his cocktail, the Gentleman Salamander.  3 oz bourbon,  1/2 oz lemon juice, 1/2 oz Pimms, 1/2 oz Campari, 2 dashes of bitters and 1 bar spoon of Salamander Whiskey sauce. Shake and strain over fresh ice and garnish with an orange twist.

Roger of   Sheep Station with his cocktail, the Gentleman Salamander.  3 oz bourbon,  1/2 oz lemon juice, 1/2 oz Pimms, 1/2 oz Campari, 2 dashes of bitters and 1 bar spoon of Salamander Whiskey sauce. Shake and strain over fresh ice and garnish with an orange twist.


First Spicy Cocktail Competition

July 21,2014