“I wanted to create a Last Word-style cocktail that was juicy and savory,” says Tim Wiggins, beverage manager and co-owner of Yellowbelly in St. Louis. “The bell pepper has the perfect vegetal punch to highlight the tequila and sherry without overshadowing any ingredient.”
¾ oz. blanco tequila
¾ oz. génépy
¾ oz. Amontillado sherry
½ oz. bell pepper syrup
½ oz. fresh lime juice
Flash blend all the ingredients with ice. Strain into a Collins glass over crushed ice and garnish.
Bell Pepper Syrup: Combine equal parts bell pepper juice with white sugar in a blender and blend until smooth (4-5 minutes).
Tim Wiggins, Yellowbelly, St. Louis
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