You probably think a red bell pepper cocktail sounds kinda gross. or wrong. or weird. I mean, a veggie drink? What? I know what you’re thinking. And believe me when I tell you I’m so happy I was wrong about this one. Seriously.
Red bell pepper muddled with basil and citrus juices, shaken with ice and spiked with rum is beyond. As in beyond amazing. Infinity and beyond – Buzz style.
All the thanks goes to Leon’s, I totally stole the idea from them. The menu (aka the ingredient list) said red bell pepper, basil and citrus juices, oh yeah and vanilla rum. So I used a mix of orange and clementine the first time around, but the second time I just stuck to grapefruit. Yes, I’m totally indicating I make this sucker on two separate occasions, in the past 10 days, or was it 5? Whatever, they’re equally delicious, not too dangerous, and sugar free without even the slightest hint.
Red Bell Pepper Cocktail
Prep Time: 5 minutes
Ingredients (2 drinks)
- 4-6 thin slices bell pepper (preferably organic – bell peppers are def on the dirty dozen list)
- 6-8 basil leaves
- 2 – 2.5 oz. rum
- 2 – 2.5 oz. citrus juice (any combination of lemon, orange, lime, grapefruit, clementine… your fav)
- 2 oz. club soda
- Almost capful vanilla extract
I like using a shaker and muddler for this, but use whatever you have on hand (any glass or two and a wooden spoon will do).
Add the sliced pepper and basil with the citrus juice to the shaker and muddle it together.Basically just smash it all together. Let it sit for a minute or two.
Fill the shaker with ice, then add the rum, vanilla extract, lid and shake it.
Pour in a cold glass… I like a few ice cubes in my drink, up to you, I just always forget to put a glass in the freezer the day before.
Top it off with club soda.