Bell Pepper Syrup 1:1
Cracked Coupe Cocktail Guide Ed. 8 ½
Bell Pepper Syrup
I wrote here just over a month ago saying that orgeat is my favorite syrup. This one now commands that title. I really love bell peppers. I have seen a few cocktails from Imbibe and Punch that use bell pepper syrup, but they have varying techniques and methods. There’s only one that I have seen that aligns with my recipe, but the recipe is lacking some important details I think you should know. Hence, I wrote this article.
This is technically a simple syrup, so it’s easy. We just have to juice a bell pepper m’kay. Try this syrup in all sorts of drinks, but try it first in the Turkish Garden
Part One: To Juice a Bell Pepper
Ingredients
1-3 Whole red bell peppers
How to Make
De-seed and remove the pith and stem from all peppers. Chop bell pepper(s) into one inch pieces. Blend until smooth. Strain out particulates using a cheese cloth or yogurt strainer. You may need to squeeze out the cheese cloth for maximum yield.
Part Two: To Syrup a Bell Pepper
Ingredients
Bell pepper juice
Equal amount (by weight) of cane sugar
Yield
Variable
How to Make
Blend all ingredients until sugar is fully dissolved. Store in fridge for about a week.
Tips and Notes
At home you generally should make small batches of syrups. The juice of one bell pepper may be enough for you.