With the unseasonably warm weather we’re having in San Diego, we were craving a refreshing cocktail. Something light and bright. It was time to get creative and experiment. K busted out the gin; a mellow one, more floral than herb-y and along with than came some cilantro and shishito pepper. A little bit of muddling, a splash of lemon juice and we were headed to the porch with cocktail in hand for much needed relaxation.
2.5 oz gin (we used Farmer’s for its delicate flavor profile)
1-2 shishito peppers, sliced
handful of cilantro, stems and all
1 dried arbol chile, blackened over stove top
Put all ingredients except arbol chile in a cocktail shaker and shake it up. Strain and pour into a martini glass, garnish with the blackened arbol pepper.
1) A splash of club soda and 1T simple syrup makes for a slightly frizzy and nicely refreshing sipper.
2) A sprinkle of smoked sea salt rounds out the flavor while bringing out the smokiness of the chile pepper. A very grown-up kind of drink with a kick.
Cheers to Friday!