Bell Pepper-Infused Mezcal, Luxardo Bitter Bianco, White Peppercorn-Infused Vermouth
Bartender Cristian Cantaragiu of Clementine Cocktail Bar | Providence, RI
Adapted by StarChefs | August 2023
INGREDIENTS
Bell Pepper-Infused Mezcal:
1 red bell pepper, brushed with olive oil, charred, and halved
750 milliliters mezcal
White Peppercorn-Infused Vermouth:
150 grams whole white peppercorns
750 milliliters dry vermouth
To Assemble and Serve:
Yield: 1 cocktail
1 ounce Luxardo Bitter Bianco herbal liqueur
Dehydrated piquillo pepper
METHOD
For Bell Pepper-Infused Mezcal:
In a nonreactive container, combine charred bell pepper and mezcal. Cover and freeze 48 hours. Once infused, strain, bottle, and reserve.
For White Peppercorn-Infused Vermouth:
In a nonreactive container, combine peppercorns and vermouth. Cover and refrigerate 48 hours. Once infused, strain, bottle, and reserve.
To Assemble and Serve:
In a mixing glass, combine liqueur, 1½ ounces Bell Pepper-Infused Mezcal, and ½ ounce White Peppercorn-Infused Vermouth. Stir 30 seconds, then strain into a chilled rocks glass with one large ice cube. Garnish with dehydrated piquillo pepper.
