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A Spontaneous Libation for your Consideration

Beautiful Red Bell

Posted by Ajvan. Created by Ryan Maybee.
2 oz Gin, Hendrick's
3⁄4 oz Simple syrup
3⁄4 oz Lime juice
2 sli Red Bell Pepper
5 lf Mint
Instructions

Muddle pepper and mint in shaker with lime juice, add simple syrup and gin and shake. Strain into chilled cocktail glass. Pepper slice garnish.

Notes

Basil leaves make a nice garnish too.

History

Ryan Maybee created this for Manifesto in Kansas City.

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(11 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Bitterness

So far we’ve investigated the role that acidity and sugar play in the creation of craft cocktails. While sugar predates acidity in cocktail history, these building blocks can be thought of as a pair – acidity and sugar directly oppose each other. When sugar overpowers acidity, drinks become cloying and heavy. With the reverse, drinks are tart, thin, and unpleasant. It is only when sweetness and acidity balance each other that a cocktail takes on a savory deliciousness that I call tension.

The sweet-sour balance is not the only way to create a craft cocktail. Before the invention of the sour family, cocktails were merely spirit, sugar, water and bitters. This category of drinks, now best exemplified by the Old Fashioned derives their deliciousness through the mitigating effects of sugar on the bitterness of wood-aged spirits and bitters.

The previous articles have stayed clear of any serious chemistry. Unfortunately, bitter and alcohol have a lot going on that needs some explanations, and chemistry provides the language. [editor: Nerd warning. Suck it up.]

Recent Additions

  • Just Goes to Shoyu — Apple brandy, Apricot liqueur, Orange bitters, Soy sauce, Orange peel
  • Conjure Dreams — Blended Scotch, Drambuie, Pastis, Maraschino Liqueur, Cassis, Lemon juice, Lemon peel
  • Immortal Memory — Cognac VSOP, Pear eau de vie, Apricot liqueur, Maraschino Liqueur, Peychaud's Bitters, Orange juice, Orange flower water, Brandied cherry
  • Daguerre's Dream — Cognac VSOP, Dry vermouth, Herbal liqueur, Crème de Violette, Pastis, Lemon peel
  • Fanny Wright — Blended Scotch, Sweet vermouth, Averna, Bruto Americano, Maraschino cherry

Recent Discussion

  • Re Dalliance, 2 hours ago mako commented:

    This is extremely similar to classic Depth Charge.

  • Re Craft Cocktail Making: Theory and Structure of Acidity, 2 hours 19 minutes ago mako commented:

    I think it's worth pointing out that the Blood and Sand is a pretty divisive cocktail. In many people's opinion, the traditional B&S is just simply not acidic enough for a contemporary palette. I think that a Blood and Sand, especially with the traditional proportions, is only really a good drink if you adjust the acidity of the orange juice down to a level that is similar to lemon (or even beyond). I'm skeptical that you can make a B&S using only the traditional ingredients in any proportion that tastes balanced to most modern cocktail drinkers.

  • Re Fanny Wright, 2 days ago Craig E commented:

    Just to clarify, based on comment above: there's no maraschino liqueur in the spec, which had a typo in it, now fixed.

  • Re Pink Ladymeister, 2 days ago mako commented:

    Great name. Great drink!

  • Re Little Easy, 3 days ago Craig E commented:

    Reference updated with archive link. Thanks @yarm