Inspired by three iconic eras of cointreau interpreted through the life cycle of three bell peppers.
50ml Roasted Bell Pepper Blend Tequila*
25ml Cointreau
10ml Green Bell Pepper Sauvignon Blanc**
5ml Yellow Bell Pepper Acid Solution***
Garnish: Clarified Red Bell Pepper Air****
Method:Roll and throw
*Roasted Bell Pepper Blend Tequila
2g Yellow bell pepper skin
2g Red bell pepper skin
2g Green bell pepper skin
Everything roasted in oven at 160 degrees fahreneit. For 6g of Roasted Bell Pepper Blend 700ml of tequila distilled in rotovap.
**Green Bell Pepper Sauvignon Blanc
Infuse 5gm of green bell pepper skin in 100ml of Sauvignon Blanc (any aromatic Sauvignon blanc from any region) at cool temperature for 24hrs. Strain.
***Yellow Bell Pepper Acid Solution
Make 10% acid solution with 5g citric acid plus 5ml malic acid with 100g water. Infuse the result with 5g yellow bell pepper skin at cool temperature 24hrs. Strain.
****Clarified Red Bell Pepper Air
Juice 2 bell pepper and clarify it with agar agar. Freeze and thaw method. For 100ml of clarified juice use 1gm of soy lecithin and blend with immersion blender and the result is thin air .
