So before grilling some chicken I thought to roast some red bell peppers, because they're fucking delicious. Of course, the next thing that popped into my head was how to use these peppers in a cocktail. This took me one shot. I was also going to try it with Tequila as my base, but this was way too good to give anything else a try. Just one of those drinks where all of the ingredients make love to one another in the shaker.
1.5 oz. Rye Whiskey (Rittenhouse)
.75 oz. Lemon Juice
.25 oz. Green Chartreuse
.25 oz. Simple Syrup
3 Dashes Black Walnut Bitters
1 Roasted Red Bell Pepper Slice
1 Branch of Thyme (Garnish)
Add the pepper slice, bitters and simple syrup to mixing tin. Muddle until sugar is dissolved and pepper is pulverized. Add the rest of the liquids to the tin - and add ice. Shake and double strain into a coupe. Garnish with thyme.