Piquillo y Pepino

Bar Oso’s Bar Manager Zachary Lavoie 

Craving a sweet and savoury cocktail? Try your hand at Bar Manager Zachary Lavoie’s liquid ode to Spanish flavours – the Piquillo y Pepino!

PIQUILLO PEPPER SYRUP

• 300 g cooked piquillo (store-bought)
• 400 g water
• 400 g sugar

Add all ingredients to a blender, blend and strain liquid into a container. Discard pulp and store syrup in the fridge for up to 3 weeks.

CUCUMBER WATER

• 1 whole cucumber
• 300 g water

Add all ingredients to a blender, blend and strain liquid into a container. Discard pulp and store cucumber water in the fridge for up to 2 days.

PIQUILLO Y PEPINO

Serves 1

• 60 ml Gin Mare
• 20 ml piquillo pepper syrup
• 20 ml cucumber water
• 20 ml fresh lime juice
• 1 dash Scrappy’s celery bitters

Add all ingredients to a shaker, add ice and shake until the tin is frosty. Double strain into a chilled double rocks glass with fresh ice. Garnish with a black pepper dusted cucumber ribbon on a skewer.