Bartender's notes
This popular drink is my homage to the flavors of Mexico, made extra savory with red bell pepper and a pinch of salt, the latter an ingredient that doesn’t see enough use in cocktails.
Red bell pepper puree
In a blender, combine 1 coarsely chopped red bell pepper and a splash of water. Blend until smooth, then strain through a fine-mesh sieve. Keeps refrigerated for 3 days.