Benedetto Alfieri
ShakenCoupe
Ingredients
- ¾ ozpisco
- ¾ ozred bell pepper juicesee notes (see notes)
- ½ ozgin
- ½ ozlemon juice
- ½ ozshallot syrupsee notes (see notes)
- ⅓ ozyellow chartreuse
- ⅓ ozCampari
- basil leaffresh, 2 large leaves (fresh, 2 large leaves)
Preparation
- 1.
Combine all of the ingredients in a shaker with ice and shake well.
- 2.
Double strain into a chilled coupe.
Notes
Red bell pepper juice
Wash and dry a red bell pepper and remove the stem and seeds. Chop, then run the pieces through a juicer or blender. Finely strain, then use immediately or refrigerate for up to 36 hours.
Shallot syrup
Peel and slice ¼ cup (50 grams) of shallots and combine with 6 oz. (175 grams) of water in a saucepan. Boil for 2 minutes, then reduce heat and simmer for 13 minutes. Remove from heat and fine strain, then combine with an equal measure (by weight) of granulated sugar and stir until dissolved. Keeps refrigerated for up to 3 weeks.
Cocktail notes
This cocktail is named after Benedetto Alfieri, an 18th-century architect who designed the bell tower in Novara, the birthplace of Campari (a key ingredient in this recipe).
