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.
- 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
- 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.