Benedetto Alfieri

Main Spirit Pisco

Difficulty Medium

Technique Shaken

If you are after a culinary-inspired cocktail, the Benedetto Alfieri will bring Bell Peppers and Pisco together in an unexpected way. Created by Chris Wolfe at Anjou in Cincinnati, the Benedetto Alfieri is named after the 18th-century architect who designed the bell tower in Novara (the birthplace of Campari, which is also in the mix).

Ingredients

0.75 oz. 23ml Campo de Encanto Pisco
0.75 oz. 23ml Red Bell Pepper Juice
0.5 oz. 15ml Portobello Road Gin
0.5 oz. 15ml Lemon Juice
0.5 oz. 15ml Shallot Syrup
0.33 oz. 10ml Yellow Chartreuse
0.33 oz. 10ml Campari
2 2 Basil Leaves

Display: oz. ml.

Glass

Cocktail

Instructions

Shake all ingredients in an ice-filled shaker, then strain into a chilled glass

Garnish

None

Red Bell Pepper Juice – Wash and dry the peppers and remove the stem and seeds. Chop the pepper, then run the pieces through a juicer, or blend well and finely strain the juice. Use immediately or refrigerate for up to 36 hours.

Shallot Syrup – Peel and slice 50 grams of shallots (about 1/4 cup), then combine with 175 grams of water (about 6oz.) in a saucepan and bring to a boil. Boil for 2 minutes, then reduce to a simmer for 13 minutes more. Fine strain the liquid, then combine with an equal measure (by weight) of granulated sugar and stir until dissolved. Store refrigerated for up to 3 weeks.