by TJ Drake
Difficulty Level: Easy+
Think roasted pepper gimlet, but with none of the original ingredients, except for lime juice! HAHA We know it sounds funny, but this cocktail is refreshing and flavorful with a little kick of heat. Perfect for some grilled tacos or fajitas.
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1 oz Vitae Spirits Conifer *
0.5 oz Ancho Reyes Verde – Chile Pablano Liqueur
1 oz Roasted Poblano/yellow bell simple*
.75 oz lime juice
soda water
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Roasted Poblano/yellow bell Simple*
2 yellow bell peppers
2 poblano peppers
2 cups sugar
2 cups water
blender
torch, grill, or gas stove
Cut peppers and lay out on a metal tray to char with a torch: or place peppers directly on grill or in coals: or hold over flame on stove until lightly charred. Cut peppers into thin slices or chop. Use a blender to make sort of a chunky paste or salsa-like texture. Add the blended peppers and juices, sugar, and water to a pot, and bring to a boil. Take off the burner and place in a container to chill in the fridge overnight. Once chilled, strain any solids from the syrup and store in a mason jar for up to 3 weeks.
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- Combine ingredients into a shaker with ice
- shake well and strain into a collins glass with fresh ice
- top off any remaining volume with soda water
- garnish with a lime wheel or dried pepper