Red Pepper Basil Julep


There's this great bar that is right around the corner from where we live. At the Local Peasant, they serve this amazing basil-pepper martini. It's one of those menu items that sounded so weird and unusual that I just had to try it. It's so crave-ably delicious that it's the only drink I'll ever order there.

When I got my Farm Fresh to You box, there was a single red bell pepper inside. I'm not the biggest fan of bell peppers -- maybe it's just the texture -- but I love the flavor. I decided to try my hand at infusing the pepper flavor into a cocktail... Turns out, it couldn't be more simple. For the first steps, all you'll need is a bell pepper, a jar, and your favorite liquor. This could work well with rum or vodka, but I had a bottle so SoCo whiskey on hand.



Slice your pepper into rounds and remove the seeds. Place inside a jar and cover with whiskey. Store in a cool, dry place for between 12-24 hours.



Once your pepper has had the time to infuse properly into the liquor, gather your next ingredients.

To make two red bell pepper basil juleps you'll need:
- 4 ounces of pepper infused whiskey
- 6-8 basil leaves
- juice from half a lemon
- 2 Tablespoons honey
- ice

In a martini shaker, muddle together half the basil leaves, the lemon juice, and honey. Pour the whiskey over the top and stir to combine. Strain into a lowball glass filled with ice, and garnish with the remaining basil and a couple of the pepper rounds.

Sip the sweet, spicy comfort and enjoy!
 

I served our juleps with Alex's favorite "roasted" potatoes from Farm Fresh to You, asparagus, and steaks.  Recipe for the potatoes is up next...


This post is sponsored* by Farm Fresh to You. To get $10 off your first box, click the image below, and enter code ANNI9875 at checkout.



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