Bell pepper-infused tequila cocktail recipe

A lightly savoury cocktail that uses red bell peppers to create an interesting depth of flavour

Gleneagles hotel

Head of bars Michele Mariotti

Ingredients

• 2tsp marmalade
• 25ml lime juice
• 25ml Cocci Rosa or any other aromatised wine
• 50ml bell pepper-infused tequila

Method

To make the bell pepper-infused tequila

Remove the stem and pith from a bell pepper. Use the flesh for making your favourite dish and keep the stem, pith and seeds for the tequila. Roast the stem and pith in the oven at 160°C 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 liquid into a bottle. This will make 14 drinks.

To make the cocktail, place all the ingredients in a shaker and fill the shaker with ice. Shake vigorously.

Rim a glass with salt and paprika powder, pour in the cocktail and serve.