Red bell pepper adds a surprising complexity to this tart cocktail. It's an example of Eben Freeman's search for unexpected flavors for his drinks. "There are some great, untapped flavors in vegetables," he says.
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1/2 cup sugar
1 cup water
1 red bell pepper, coarsely chopped
1 cup fresh lemon juice
1 1/4 cups white rum
How to Make It
In a saucepan, combine the sugar and 1/2 cup of water and simmer over low heat just until the sugar is dissolved. Let cool.
Puree the pepper in a blender until smooth. Strain the puree through a fine sieve set over a small bowl.
In a pitcher, combine the lemon juice with the 1/2 cup of simple syrup, 3 tablespoons of the bell pepper juice and the remaining 1/2 cup of water. Stir in the rum and serve in tall glasses over ice.
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