Orange Bell Pepper and Pineapple Gimlet
Indulge in the vibrant flavors of an Orange Bell Pepper and Pineapple Gimlet. This refreshing cocktail blends pineapple juice and orange bell pepper with Hendricks Mid Summer Solstice gin, lime juice, and simple syrup. Served with a beetroot powder rim, it's a unique and colorful twist on the classic gimlet.
Ingredients
- 2 oz Hendricks Mid Summer Solstice (can be done with rum as daiquiri)
- 1 orange bell pepper (or bell pepper color of your choice)
- 6 oz pineapple juice (or ¼ fresh pineapple)
- ½ oz simple syrup
- ½ lime juice
- Red beets
Directions
Source: Mixologist Jeff Naples
- Slice the sides off of 1 orange bell pepper, and throw sides into a blender with 6 oz pineapple juice.
- Blend until smooth.
- Run through a fine mesh strainer to remove any extra bits.
- Combine 1½ oz of pineapple, bell pepper blend with 2 oz of Hendricks Mid Summer Solstice, ½ simple syrup and ½ oz lime juice.
- Shake ingredients with ice.
- For the rim, use beetroot powder. (See recipe below)
Root Powder Recipe
- Thinly slice red beets.
- Place them in a food dehydrator (or convection oven on 275-300 degrees for 45 minutes).
- Dehydrate for about 12 hours.
- Then take dehydrated beets, place in food processor, and grind to food powder.
- Place beet powder on plate.
- Use lime to rim the edge of the glass.
- Roll rim of glass in beet powder.
- Strain gimlet into glass.
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