Sweet, tangy, spicy
This sweet, tangy, spicy drink is an elevated spicy Margarita. The savoury notes from the bell peppers balance with the sweetness of orange marmalade.
Bar: The American Bar, Perthshire, Scotland
Menu: Book Of Berries
Recipe: The Gleneagles, American Bar
2 spoons of marmalade
25ml of lime juice
25ml of Cocci Rosa or any other aromatised wine
50ml of bell pepper infused tequila
Place all ingredients in a shaker and fill the shaker with ice Shake vigorously. Rim the glass with salt and paprika powder.
Bell pepper-infused tequila:
Separate the stem and pit from the bell pepper. Use the flesh for making your favourite dish and keep the stem and pit (including seeds) for the tequila. Roast the stem and pit in the oven at 160 degrees for 30 minutes and let them cool. Pour one bottle of tequila over the roasted pepper and leave in the fridge to infuse overnight. Strain the ready-made liquid into a bottle. One bottle will give you 14 drinks.
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