Benedetto Alfieri: A Bell Pepper Cocktail

• 3/4 ozpisco
• 3/4 ozred bell pepper juice
• 1/2 ozgin
• 1/2 ozfresh lemon juice
• 1/2 ozshallot syrup
• 1/3 ozyellow chartreuse
• 1/3 ozCampari
• 2large leaves of fresh basil

Preparation

1. 1.

   Combine all of the ingredients in a shaker with ice and shake well. Double strain into a chilled coupe.

2. 2.

   Red Bell Pepper JuiceWash and dry the peppers and remove the stem and seeds. Chop the pepper, then run the pieces through a juicer, or blend well and finely strain the juice. Use immediately or refrigerate for up to 36 hours.

3. 3.

   Shallot SyrupPeel and slice 50 grams of shallots (about 1/4 cup) and combine with 175 grams of water (about 6 oz.) in a saucepan, and bring to a boil. Boil for 2 minutes, then reduce to a simmer for 13 minutes more. Fine strain the liquid, then combine with an equal measure (by weight) of granulated sugar and stir until dissolved. Store refrigerated for up to 3 weeks.