Benedetto Alfieri: A Bell Pepper Cocktail

Name: Benedetto Alfieri: A Bell Pepper Cocktail
Yield: 10
Cuisine: American

Recipe: Chris Wolfe , Anjou , Cincinnati

September 05, 2023

Bell peppers may be more commonly associated with culinary applications, but some bartenders are using the fruit (yes, it’s a fruit) for its fresh, earthy sweetness. At Anjou in Cincinnati, the concepts are combined in this culinary-inspired cocktail. “The cocktail is named after Benedetto Alfieri, an 18th-century architect who designed the bell tower in Novara—the birthplace of Campari, a key ingredient in the cocktail,” says co-owner and beverage director Chris Wolfe.

Ingredients

3/4 oz. pisco
3/4 oz. red bell pepper juice
1/2 oz. gin
1/2 oz. fresh lemon juice
1/2 oz. shallot syrup
1/3 oz. yellow Chartreuse
1/3 oz. Campari
2 large leaves of fresh basil

Tools:shaker, strainer, fine strainer
Glass:coupe

Preparation

Combine all of the ingredients in a shaker with ice and shake well. Double strain into a chilled coupe.

Red Bell Pepper JuiceWash and dry the peppers and remove the stem and seeds. Chop the pepper, then run the pieces through a juicer, or blend well and finely strain the juice. Use immediately or refrigerate for up to 36 hours.

Shallot SyrupPeel and slice 50 grams of shallots (about 1/4 cup) and combine with 175 grams of water (about 6 oz.) in a saucepan, and bring to a boil. Boil for 2 minutes, then reduce to a simmer for 13 minutes more. Fine strain the liquid, then combine with an equal measure (by weight) of granulated sugar and stir until dissolved. Store refrigerated for up to 3 weeks.