Peperista
by
Gabriel Santana
A refreshing and super exotic cocktail. The sweetness of the vanilla syrup and the elderflower liqueur contrasts really well with the floral side of gin and the citrus of the lemon, with a finishing touch of red bell pepper.
You can replace the elderflower liqueur with peach liqueur.
- Level
Intermediate
- Cooking
20m
- Overral
30m
- Ready
Gin
50mlElderflower Liqueur
20mlRed Bell Pepper
1Lemon
2Ice Cube
to taste
Vanilla Syrup
Vanilla Bean
3White Sugar
350gWater
350ml
Equipment
Cocktail Shaker
Jigger
Fine Mesh Sieve
Coupe Glass
Kitchen Scale
Gin
50mlElderflower Liqueur
20mlRed Bell Pepper
1Lemon
2Ice Cube
to taste
Vanilla Syrup
Vanilla Bean
3White Sugar
350gWater
350ml
Equipment
Cocktail Shaker
Jigger
Fine Mesh Sieve
Coupe Glass
Kitchen Scale
Peperista
Gabriel Santana
Open and scrape the seeds out of 3 vanilla beans
Add 350g of sugar to a saucepan. Add the vanilla seeds and pods
Add 350ml of water. Bring to a boil over medium-high heat. Whisk continuously until the sugar is completely dissolved
Transfer the vanilla pods to a clean bottle
Pour the vanilla syrup into the bottle. Let it cool down to room temperature
Store in the refrigerator. The vanilla syrup is ready
Fill a coupe glass with ice cubes to taste
Cut 2 stripes out of ⅛ of a red bell pepper. Remove the internal white pith and cut the stripes in half
Transfer the strips to a cocktail shaker and add 15ml of the vanilla syrup
Add 20ml of elderflower liqueur and pound the bell pepper stripes
Squeeze the juice of 1 lemon and add 30ml of it to the cocktail shaker
Add 50ml of gin
Fill it with ice cubes to taste and shake vigorously until the cocktail is thoroughly chilled
Remove the ice from the coupe glass. Strain the cocktail into the glass through a fine mesh sieve
Cut 1 small piece of peel from a lemon. Express it over the glass and rub it on the glass rim. The peperista is ready
Enjoy this refreshing delight