Posted October 11, 2010

Bell Pepper Smash Recipe

Eat + Drink

Countless chefs make it their life’s work to source local, seasonal ingredients. It’s what the farm-to-table movement is all about.

But what about farm to cocktail glass?

I’m not trying to coin a new phrase (although it does have a ring to it, doesn’t it?). Instead, I’m making a point about how the organic, fresh movement has gone beyond the kitchen and is taking bars, lounges, and cocktails in cool new directions.

When I drum up a drink for Kimpton in my role as Master Mixologist, the current harvest of ingredients – and how I can source it locally – is top of mind. Like chefs, I ferret through farmer’s markets to see how I can weave the flavors into new drinks.

Take bell peppers. The fall treats have a sweet and almost fruity flavor that interacts nicely with raspberries. Taste our version at Square 1682 in Philadelphia. Or stir up your own at home with this recipe.


(for a 5 oz. cocktail glass)

1 ¾ oz. Plymouth gin
1 oz. Canton Ginger liqueur
½ oz. fresh lime juice
5 raspberries
4 slices of green bell pepper

1. In a mixing glass muddle the raspberries, bell pepper, and lime juice.
2.  Add the other ingredients and shake with ice. Double-strain into a chilled cocktail glass.
3. Garnish with a lemon twist

Enjoy. And remember, practice makes perfect.

~ Jacques Bezuidenhout, Master Mixologist

For more cocktail talk, follow Jacques on Twitter.


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  1. Hannah says:

    Sounds like an interesting cocktail.

  2. Kristen says:

    I hope you submit your recipe for our Bartender of the Year Competition. You can submit recipes online at until November 1.

  3. Jeramy Prim says:

    While the bell pepper is a member of the Capsicum genus, it is the only Capsicum that does not produce capsaicin,[2] a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. (An exception to this is the hybrid variety Mexibelle, which does contain a moderate level of capsaicin, and is therefore, somewhat hot). The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the “hot” taste usually associated with the rest of the Capsicum genus.-:”,

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