Open and scrape the seeds out of <quantity>3</quantity> vanilla beans

Add <quantity>350<unit>g</unit></quantity> of sugar to a saucepan. Add the vanilla seeds and pods

Add <quantity>350<unit>ml</unit></quantity> 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 <quantity>2</quantity> stripes out of <quantity>⅛</quantity> 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 <quantity>15<unit>ml</unit></quantity> of the vanilla syrup

Add <quantity>20<unit>ml</unit></quantity> of elderflower liqueur and pound the bell pepper stripes

Squeeze the juice of <quantity>1</quantity> lemon and add <quantity>30<unit>ml</unit></quantity> of it to the cocktail shaker

Add <quantity>50<unit>ml</unit></quantity> 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 <quantity>1</quantity> 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