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Benedetto Alfieri: A Bell Pepper Cocktail

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.


  • 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


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.

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